Sloppy Joes with Mandolin Salad

Method

Mushroom and Lentil Ragù (Serves 10—12 depending on your end dishes)

1. In a large saucepan with a lid, fry the onions, carrots and celery in the olive oil over a low heat for 15 minutes, stirring occasionally. The vegetables need to soften and just begin to colour.

2. Add the mushrooms and garlic and increase the heat. The pan will seem almost squeaky dry but, as you stir, the mushrooms will collapse and release plenty of moisture. Stir in the pumpkin, salt, wine, tomato purée, chopped tomatoes and stock. Add the lentils, walnuts, bay leaves, oregano and chilli. Cover and simmer gently for about 45 minutes, adding a dash of water if the pan seems dry.

3. Once the lentils are tender you can balance the flavour with Worcestershire sauce and vinegar, tasting and adding gradually until the ragu sings. You may also want to add a little more salt and even a pinch of sugar (this will depend on the sweetness of your tomatoes). Serve.

Sloppy Joes with Mandolin Salad

1. Reheat the ragù in a medium pan, microwave or pressure cooker – whatever suits you.
2. Cut open the bread rolls and spoon in the hot ragù. You may like to pile on some fried onions or slices of jalapeño. Alternatively, you could whip out any of the family favourites such as mayo or Sriracha.
3. Serve immediately with a Mandolin salad from Jenny’s book or any tangy salad – something with a bit of attitude to counter-balance the comfort food.