• I finely chopped medium onion
  • I finely chopped I carrot
  • I finely chopped 6 medium mushrooms
  • 75gm red lentils
  • 45 gm mashed borlotti beans
  • 50 gm rolled oats
  • 50 gm buckwheat
  • 30 gm ground hazelnuts
  • 45 gm ground almonds
  • 50 gm vegetarian suet
  • 5 gm black pepper
  • 250 ml vegetable stock
  • 2 tbsp oil
  • 1 tbsp lemon juice
  • Dash soy sauce
  • dash of gravy browning


  • STEP 1
    Gently fry the onion, carrot and mushrooms in a large frying pan or wok
  • STEP 2
    Cook the lentils in the stock and reduce the liquid to about 250 ml
  • STEP 3
    Add the cooked lentils, borlotti beans, hazelnuts and almonds to the onion mixture.
  • STEP 4
    Gently fry the buckwheat and rolled oats for a few minutes, then add to the other mixture with the soy sauce, lemon juice, suet, gravy browning and black pepper simmer for a few minutes until the liquid begins to disappear
  • STEP 5
    Turn into an oven proof dish and allow to stand for 20 mins then cook in a medium oven for 30 mins

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A star rating of 4.2 out of 5.7 ratings