Preheat the oven to 180C
Start by making the nut roast. Mix the milled flaxseed in a small bowl and leave to sit for 5-10 minutes until it expands and turns gluey. Put to one side ready for later.
Crush the garlic and add to a big pan with some olive oil, heat until the garlic starts to golden. Finely chop all the veg and apricots, add to the pan and cook for a few minutes. Add all the herbs. Once all cooked through take off the heat and put to one side, roughly 10 minutes.
Add all the nuts to a food processor and blend until they’re crumbled down but not so much that it turns into a flour; you want the pieces of nuts to still be a bit chunky, like pine nut size. Best to use the pulse setting on the processor to make sure they remain chunky.
Combine the cooked veg, nuts, flour and flax together and mix well. Place in a lined loaf tin and push down/compress into the tin well (you may want to use a masher for this!). Place in the oven and bake for 50 minutes on the middle shelf.
Whilst the roast is baking, make the cranberry sauce.
Squeeze the orange and then place the orange juice, coconut sugar and maple syrup into a pan, bring to the boil and then add the cranberries. Heat for about 10 minutes until the cranberries start to burst. Then simmer for another 10 minutes and allow the liquid to reduce, until it reaches your desired thickness.
Once the roast is done, remove it from the oven and leave it to bind for about 20 minutes before slicing and serving with a thick spread of sweet cranberry sauce!