Olive Green Lentils

Method

1. First make the miso dressing: whisk all the ingredients together in a small bowl, adding 1–2 tbsp hot water to combine, until smooth (no need to add salt as the miso/soy is already salty). Set aside.
2. Heat a large, wide frying pan (ideally 30cm diameter) over a medium heat. Add the sunflower seeds or pine nuts and toast for a few minutes, tossing or stirring regularly, until they just start to colour. Tip out of the pan onto a plate; set aside. 
3. Add 2 tbsp oil to the pan, then add the onion(s) with a pinch each of salt and pepper. Fry, stirring regularly, for about 10 minutes or until softened and turning golden.
4. Push the onion to one side of the pan, then add another 1 tbsp oil. Throw in the courgettes, season with a little salt and pepper and fry, stirring them regularly, for 7–10 minutes or until well coloured and softened. Mix the onion back into the courgettes towards the end of cooking. 
5. Tip the lentils into the pan and add the garlic and chilli flakes, if using. Cook for about 5 minutes until the lentils are piping hot. 
6. Take it off the heat, then pour in the miso dressing. Stir it in and leave to sit for a minute to just mellow in the heat of the pan.
7. Divide between warmed plates. Add a squeeze of lemon juice to each and sprinkle with the toasted seeds or pine nuts to serve.

Extract taken from High Fibre Heroes by Hugh Fearnley-Whittingstall (Bloomsbury Publishing, Hardback, £26). Photography © Emma Lee.

Method

1. Heat a generous glug of olive oil in a medium-sized pan over medium-high heat. Fry the sliced onions for 7 minutes until golden and crispy, then set aside on a paper towel.
2. Meanwhile, boil the lentils in a saucepan of water for 12-15 minutes until softened but still with a bite. Drain and set aside.
3. Return the saucepan to the heat and toast the cumin seeds for a few minutes until fragrant.
4. Add the rice, 1 tbsp olive oil, turmeric, cinnamon, allspice, honey, salt, and pepper. Stir to coat the rice.
5. Add the cooked lentils and 175ml water. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Remove from heat and let steam for 10 minutes with the lid slightly ajar.
7. While steaming, whisk together the yoghurt, lemon juice, garlic, olive oil, salt, and pepper in a small bowl.
8. Fluff the rice with a fork and stir in the raisins (if using), half the fried onions, and half the herbs.
9. Transfer to a dish, top with remaining onions and herbs, and serve with the garlic yoghurt.

Method

1. Preheat your oven to 200C / gas mark 6. Cut off any beetroot tops. Wrap the trimmed beetroots tightly in tin foil and place them in the oven for about an hour, until they can be pierced easily with a knife. Allow them to cool briefly, then peel — this is easier when they’re still warm. (Use rubber gloves if you don’t want to stain your hands.) This step can all be done in advance and the beetroot kept in the fridge for a day or two until needed.
2. Set the lentils cooking in simmering salted water until tender, about 15-20 minutes. Meanwhile, mix the tahini with a big pinch of salt, half the lemon juice, the small crushed garlic clove, and a dash of water. Briskly mix together — it will thicken as you do, so you’ll probably need a bit more water. Keep it looser than you think.
3. Toast the spices and seeds in a hot pan. Spread 2/3rds of the tahini mix across a shallow bowl, and top with the drained lentils. Mix this together a bit, then chop the beetroot and place on top. Loosen the remaining tahini mixture with a bit more water / lemon juice, and then dot it on top of the beetroot.
4. Tear over the mint leaves, then scatter them over along with the toasted seeds and spices. Mix roughly again, then taste — add the remaining lemon juice if it needs. Finish with a drizzle of extra virgin rapeseed oil.

Method

1. Put the haricot beans in a small saucepan, cover completely with cold water, bring to the boil then reduce the heat to medium and simmer for 40 minutes.
2. Give the lentils a rinse under cold water then add to the saucepan with the beans, adding more water to cover, bring back to the boil and simmer both for 20 minutes.
3. Keep an eye on the water level and as it evaporates just top up with more water, stirring occasionally.
4. Drain thoroughly.
5. While the beans and lentils are cooking prepare all the veg - peeling, crushing and dicing as listed in the ingredients.
6. Heat the oven to 160 Fan / 180 C / 350 F / Gas 4 and lay a piece of greaseproof across the middle of a 2lb loaf tin so it overhangs the long sides - this just helps you lift out the loaf once cooked. Rub a little olive oil on the two uncovered ends of the tin.
7. In a large frying pan drizzle the olive oil and gently saute the onion and garlic for just a couple of minutes.
8. Add the grated carrot, diced mushrooms and pepper and cook gently, stirring, for another couple of minutes.
9. Tip in the cooked beans and lentils and stir well.
10. Add the dried herbs, nutritional yeast, quinoa flakes and plenty of salt and pepper and give everything a good stir.
11. Add the vegetable stock and give a last stir.
12. Tip it all into your prepared tin, pressing down firmly, place onto a baking tray (this just makes it easier to get the tin in and out of the oven!) and bake for 1 hour 30 minutes when it should feel firm to the touch.
13. If you're serving immediately, you'll need to give it around 15 minutes before trying to slice.
14. Run a knife along the ends without the greaseproof then gently lift the loaf out onto a board and use a sharp, serrated knife to cut thick slices.

NB If you're making this ahead you can do this to two different stages:

• Make up to the point of cooking it then chill, lightly covered with cling film, in the fridge for 4-5 days. If you remember, before cooking, bring out of the fridge and leave at room temp for an hour before cooking. If not you might need to cook it a little longer to make sure it's firm enough to slice.
• By far the easiest way to ensure lovely slices is to cook in advance then leave to cool completely, chill and then slice. Keep chilled in the fridge for 4-5 days. To reheat just lay the slices on a prepared tray, cover with foil then reheat at 180 Fan / 200 C / 400 F / Gas 6 for around 25 minutes.
• This is also absolutely fantastic the next day in a sandwich with some pickle!