The Broad Palate – Jan ’25

Happy 2025!

Lentil and Mushroom Ragù (serves 4)

An economical and umami-rich alternative to the meat-based bolognese version – great with pasta/lasagne, as a cottage pie topped with mash, or add chilli and kidney beans/curry powder or paste for two further options! I usually double the recipe and freeze for a rainy day. Top with some additional fried garlic mushrooms before serving, if desired.

250g mushrooms
1 onion/1 large carrot/2 sticks celery all finely chopped
2 tbsp olive oil
3-4 cloves garlic, crushed
1 can green lentils, drained
1 can chopped tomatoes
250ml veg stock
125ml red wine (or more stock)
3 tbsp tomato purée
40g walnuts, finely chopped (optional)
3 tbsp soy sauce
1 tsp dried thyme
2 bay leaves
2 tsp smoked paprika (sweet, not hot!)
1 tsp miso paste or 1 tbsp mushroom ketchup or Worcestershire sauce (optional)
small bunch parsley, leaves only, chopped
sugar (optional),
salt and pepper to taste

Method:

Heat the oil and fry the onion, carrot and celery over a medium heat for around 15 minutes until soft.
Add the mushrooms, cook for a further 10 minutes, then add the soy sauce, garlic and lentils.
Add the wine, if using, and cook for a couple of minutes before adding in the tomatoes, stock (plus 125ml extra if not using wine), purée, thyme, bay, smoked paprika, and miso/ mushroom ketchup/ Worcestershire sauce, if using.
Bring to the boil, then turn down heat and simmer for 40-45 minutes, stirring occasionally to avoid the ragù sticking, until all the flavours are combined.
Alternatively, transfer to an ovenproof dish and cook, covered, at 180°C for the same length of time.
Stir in the chopped parsley. Season to taste with salt and pepper (and a little sugar, if needed).
Remove the bay leaves before serving and top the ragù with garlic mushrooms, if desired.

Quesadillas – makes 1

Something nice and easy after the Christmas cooking marathon. To be honest, this isn’t even a recipe – just a really handy, easily thrown together meal/snack at any time of day. The fillings below are only suggestions – just add whatever you fancy (but don’t leave out the cheese!).

2 large tortilla wraps
1 large handful grated cheddar (or other cheese)
1 slice ham, chopped
1 spring onion, chopped
a few sliced olives
a dash of chilli sauce or mango chutney.

Method:

Have all your ingredients ready. Heat a large, non-stick frying pan and place one wrap in the pan.
Quickly sprinkle the cheese over it as evenly as possible, followed by the other ingredients.
Cover with remaining wrap and press down. Keep checking the underneath and carefully flip over when golden brown.
Cook on the other side for a minute or so, then slide onto a plate or board and slice into quarters.
Enjoy with your favourite dip or ketchup.