Mushroom and Lentil Bourguignon with Oatmeal Dumplings

A hearty vegetarian version of a classic dish.

Hands-on time 30min. Cooking time about 45min. Serves 4  2tbsp olive oil  250g (9oz) small shallots, halved  500g (1lb 2oz) baby chestnut mushrooms  2 garlic cloves, crushed  2tbsp tomato purée  450ml (¾ pint) red wine, we used French Pinot Noir  300ml (1/2 pint) vegetable stock  4 thyme sprigs, leaves picked  2 x 400g tins Puy lentils, drained and rinsed FOR THE DUMPLINGS  100g (31/2oz) rolled oats  40g (11/2oz) butter, chilled and grated  1tsp baking powder  1tbsp chopped fresh parsley  1tbsp wholegrain mustard  1 medium egg, beaten

1 Heat oil in a large pan (that has a lid) over medium-high heat, add shallots and cook

for 2-3min until golden. Add mushrooms; fry for 2min, until starting to take on colour, then stir in garlic and tomato purée; cook, stirring, for 1min.

2 Stir in wine and bubble for 2-3min, until slightly reduced, then add the stock and thyme leaves and simmer over medium heat for 10min.

3 Meanwhile, make dumplings. Pulse oats in the small bowl of a food processor to coarse crumbs, then add remaining dumpling ingredients and some seasoning and pulse to combine. Tip into a bowl and mix in 2tbsp cold water to bring the mixture together.

4 Stir lentils into mushroom pan; season. Spoon 4 rugby ball-shaped dumplings on top, cover with a lid and gently simmer for 20-25min, until dumplings are cooked. Serve with steamed Savoy cabbage, if you like.

PER SERVING 433cals, 14g protein, 18g fat

(7g saturates), 28g carbs (5g total sugars), 8g fibre