Author: Susai Raphel

Name: Mushroom & Brown Lentil Ragu
Total time: 7 h
Yield: 4
Ingredients: 30g/1¼oz dried porcini mushrooms; 3 tbsp extra virgin olive oil; 1 large onion, peeled and finely chopped; 1 celery stick, finely chopped; 1 carrot, finely diced; 4 cloves garlic, peeled and finely chopped; 380g/13¼oz chestnut mushrooms, roughly chopped; 150ml/¼pt red wine or additional hot stock; About 300ml/½pt hot vegetable stock; 160g/5½oz brown lentils, rinsed; 400g/14oz passata; 1 tsp dried thyme; 2 bay leaves; 1 tsp yeast extract or brown barley miso; Salt and freshly ground black pepper; To serve; Cooked tagliatelle or pappardelle pasta; Grated vegetarian Parmesan (optional); Freshly chopped basil

Mushroom & Brown Lentil Ragu

June 4, 2025
Peach Alaska With Hazelnut Spread & Vanilla Ice Cream

June 4, 2025
Cheddar Cheese & Chive Scones With A Celery, Apple & Walnut Salad

June 4, 2025
Cauliflower & Spinach Curry

June 4, 2025
Prosciutto Baked Fish With Garlicky Beans & Wilted Spinach

June 4, 2025
Apple & Cinnamon Loaf Cake

June 4, 2025
Chestnut, Cashew & Herb Loaf

June 4, 2025
Lemon Self-Saucing Pudding_1

June 2, 2025
Lemon Tiramisu_1

June 2, 2025
Pavlova With Lemon-Olive Oil Curd_1

June 2, 2025