- 25g dried cranberries
- 1 tbsp red wine
- 125g cooked Puy lentils
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- ½ garlic clove, crushed or finely grated
- 1 tbsp chopped sage
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- ½ tbsp chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- ¼ tsp smoked paprika
- pinch ground cloves
- 1 tsp tomato purée
- 1 tsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tsp cornflour
Heat oven to 200C/180C fan/gas 6. Oil and line the base of a 200ml ovenproof ramekin with a circle of baking parchment. Put the cranberries in a small pan with the wine and cook for a couple of mins over a medium heat until the cranberries are plump and the wine syrupy. Pour into the base of the ramekin and set aside.
Put the lentils in a bowl and roughly mash about half of them with a fork. Heat the oil in a small pan and cook the onion for 6-8 mins over a medium heat until softened. Stir in the garlic, herbs, paprika and cloves and cook for another minute. Turn off the heat and add the lentils, tomato purée, soy and cornflour, stir everything together well, then spoon into the ramekin, pressing down gently with the back of a spoon. Can be chilled for two days, or freeze for up to two months, with the ramekin covered. Defrost in the fridge before cooking.
Put the ramekin on a baking tray and bake for 15 mins. Leave to cool for 1 min, then turn out onto a plate.