STUFFED BEETROOT WITH LENTILS AND QUINCE
Prep time 10 mins Cooking time 1 h 20 mins Serves 4 4 large beetroot 1 tbsp olive oil, plus extra for drizzling 1 shallot, finely chopped 2 large quince, peeled, cored and diced 140g yellow lentils 500ml vegetable stock, plus extra as needed 1 bay leaf 1 small bunch thyme sprigs, leaves stripped from some sprigs Preheat the oven to 180°C. Place the beetroot on square sheets of aluminium foil, large enough to envelope them. Drizzle with some olive oil, season with salt and pepper, and wrap up in the foil. Place on a baking sheet and roast until the flesh is tender to the tip of a knife, about 1 hour. Meanwhile, heat 1 tbsp olive oil in a saucepan set over a medium heat. Add shallot, quince and a pinch of salt, sweating for 5 mins. Stir in the lentils, stock, and bay leaf. Bring to the boil and then reduce to a gentle simmer for about 20-25 minutes until the lentils and quince are tender; add more stock, if needed, if the pan starts to run dry. Discard the bay leaf and season the mixture with salt and pepper. Cover and keep warm to one side. Remove the beetroot from the oven when ready. Let it cool for 10 minutes before peeling. Use a sharp paring knife and a teaspoon to hollow out their insides. Fill with the lentil and quince mixture and place on a serving plate. Drizzle with olive oil and garnish with some thyme leaves and sprigs before serving.