Friday, 3 February 2017
Lentil ragu, neep and tattie mash
1. Sautee onion in olive oil, add chopped celery and carrot and crushed garlic.
2. Add chopped red pepper, a sprinkle of chilli flakes and a handful of lentils (beluga in this case).
3. Add about a pint of water, stir and simmer. After a few minutes add a good squeeze of tomato puree - simmer until done - add more water if it looks like its going dry.
4. Boil potatoes and swede - cut into even sized pieces, mash with soya spread and plenty of black pepper.