The Ultimate Traybake Ragù

‘Enough versions were made to sink a large ship in our mission to create the best meatless ragù. The list of ingredients is long, but these are all there to give the ragù its fantastic umaminess.’

● 3 carrots, peeled and chopped into large chunks

● 2 onions, peeled and chopped into large chunks

● 300g oyster mushrooms, roughly chopped

● 60g dried porcini, roughly whizzed 4 garlic cloves, crushed

● 350g plum tomatoes, chopped into large chunks

● 120ml olive oil

● 70g white miso paste

● 40g rose harissa

● 4tbsp tomato purée

● 90ml soy sauce

● 2tsp cumin seeds, crushed

● 180g dried brown or green lentils

● 100g pearl barley

● 1 litre vegetable or chicken stock 160g coconut cream

● 100ml red wine

1 Preheat oven to 210°C (190°C fan) mark 6. Working in batches, put the first 6 ingredients into a food processor and pulse until very finely chopped (or very finely chop by hand).

2 Put the chopped vegetables into a 28 x 36cm non-stick, high-sided roasting tin with the oil, miso, harissa, tomato purée, soy sauce and cumin seeds and mix very well. Cook in the oven for 40min, stirring halfway through, until browned around the edges and bubbling.

3 Reduce heat to 200°C (180°C fan) mark 6. Add all remaining ingredients to the tray, along with 150ml water, ⅓tsp salt and a very generous grind of black pepper. Stir very well, scraping the crispy sides and bottom with a spatula. Cover tightly with foil and cook for another 40min. Remove foil and cook for a final 5min. Set aside to rest for 15min for the sauce to be absorbed a little. Serve over pasta or polenta, or as a base for shepherd’s pie or lasagne.

PER SERVING (for 8) 385cals, 13g protein, 18g fat (6g saturates), 37g carbs (11g total sugars), 8g fibre GET AHEAD

The ragù will keep in the fridge for up to 3 days, or in the freezer for a month.