Mushroom and Lentil Bolognese

This is a meat-free meal and has some great umami flavours which mean that you don’t even miss the meat. It is also surprisingly filling. You can of course keep it plant-based, but I like to top up the lentil protein with 20g grated Parmesan cheese per portion, but it’s your dish, so do as you wish.

I also like to add some Lea and Perring's sauce for some extra depth of flavour, but I have left this out of the ingredients list to keep it vegetarian. This is not a quick supper recipe, but it is great to make at the weekend with leftovers for the week. It is a bit of a faff and very unlike all my other throw-it-together style of cooking, but I think it is worth it and so much better than opting for fake meat options, which are mostly overprocessed and not that good for us.

If you have a food processor, this is the time to use it. I give details of making this by hand and with a processor.