Cranberry & lentil bake

Double or triple the quantities of this lovely little bake to serve more people, if you like. You can make it up to two days before serving.

Serves 1 Prep 5 mins Cook 25 mins

2 tsp olive oil, plus extra for oiling

25g dried cranberries

1 tbsp vegetarian red wine

125g cooked puy lentils

½ onion, finely chopped

½ garlic clove, crushed or finely grated 1 tbsp chopped sage

½ tbsp chopped parsley

¼ tsp smoked paprika pinch of ground cloves

1 tsp tomato purée

1 tsp soy sauce

1 tsp cornflour

1 If you want to cook the bake straightaway, heat oven to 200C/180C fan/gas 6. Oil and line the base of a 200ml ovenproof ramekin

with a circle of baking parchment. Put the cranberries in a small pan with the wine and cook for a couple of mins over a medium heat until the cranberries are plump and the wine syrupy. Pour into the base of the ramekin and set aside.

2 Put the lentils in a bowl and roughly mash about half with a fork. Heat 2 tsp oil in a pan and cook the onion for 6-8 mins over a medium heat until softened. Stir in the garlic, herbs, paprika and cloves and cook for 1 min. Turn off the heat and add the lentils, tomato purée, soy and cornflour, stir together, then spoon into the ramekin, pressing down gently with the back of a spoon. You can now cover the ramekin and chill for up to two days or freeze for up to two months.

Defrost in the fridge before cooking.

3 Put the ramekin on a baking tray and bake for 15 mins. Leave to cool for 1 min, then turn out onto a plate.

PER SERVING 398 kcals, fat 9g, saturates 1g, carbs 56g, sugars 23g, fibre 12g, protein 15g, salt 1.9g