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TO­DAY’S RECIPE: Cran­berry & lentil bake

- RECIPE of the Day brought to you in as­so­ci­a­tion with BBC Good Food Mag­a­zine. Sub­scribe to­day and get your first five is­sues for £5( di­rect debit ). Visit buy­sub­scrip­tions.com/good­foodan­den­ter­code GF DAILY 18 or call 0333016212­4 and quote GF DAILY 18. Food · Comfort Food · Stir Fry · Cookies · Eggs · Healthy Food · Lifehacks · Energy · Vegetables · Frying · Cooking · Baking · Healthy Living · Industries

FULL of fes­tive flavours. Serves: 1.

In­gre­di­ents

25g dried cran­ber­ries 1 tbsp red wine 125g cooked Puy lentils 2 tsp olive oil ½ onion, finely chopped ½ garlic clove, crushed or finely grated 1 tbsp chopped sage ½ tbsp chopped pars­ley ¼ tsp smoked pa­prika Pinch ground cloves 1 tsp tomato puree 1 tsp soy sauce 1 tsp corn­flour

Method

1 Heat oven to 200c/180c fan/gas 6. Oil and line base of a 200ml oven­proof ramekin with a cir­cle of bak­ing parch­ment. Put cran­ber­ries in a small pan with wine and cook for a cou­ple of min­utes over a medium heat un­til cran­ber­ries are plump and wine is syrupy. Pour into ramekin and set aside.

2 Put lentils in a bowl and roughly mash half of them with a fork. Heat oil in a small pan and cook onion for six to eight min­utes over a medium heat un­til soft­ened. Stir in garlic, herbs, pa­prika and cloves and cook for another minute. Turn off heat and add lentils, tomato puree, soy sauce and corn­flour. Stir ev­ery­thing well, then spoon into ramekin, press­ing down gen­tly with back of a spoon. At this stage it can be chilled for two days, or freeze for up to two months, with the ramekin cov­ered. De­frost in the fridge be­fore cook­ing.

3 Put ramekin on bak­ing tray and bake for 15 min­utes. Leave to cool for one minute. Serve on a plate with sea­sonal veg­eta­bles.

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