Lentil ragu

1. 1

   To make the lentils, place the lentils in a medium saucepan and cover with cold water. Bring to the boil, and cook for 20 minutes. Drain the lentils through a sieve and rinse with cold, running water.

2. 2

   To make the lentil ragu, preheat the oven to 200C/180C Fan/Gas 6.

3. 3

   Spread the butternut squash in a single layer on a roasting tray, drizzle in one tablespoon of olive oil and season. Then roast in the pre-heated oven for 10-15 minutes.

4. 4

   Meanwhile, heat a casserole dish over a medium heat then add the remaining olive oil, garlic and thyme and cook for 1-2 minutes. Add the shallots and cook for 1 minute before adding the celery, carrots and cooked lentils and cook for a 2-3 minutes more.

5. 5

   Add the reduced chicken stock to the dish and bring to the boil, while slowly adding the cubed butter.

6. 6

   Finish with a pinch of salt, parsley and a dash of sherry vinegar if needed

7. 7

   To serve, spoon some of the lentil ragu onto a plate, then top with the butternut squash, goats’ cheese and the freshly picked herbs and flowers.

1 serving ≈ 313 g

Nutrition values are estimates. - means data is unavailable.