Lentil bake

Ingredients

1 red onion finely sliced

2 cloves of garlic finely chopped

2 x 400g tins of green or brown lentils, drained

2 tbsp dried mixed herbs

1 medium grated carrot

120g of fresh white breadcrumbs

200ml -220ml Vegetable stock

100g of grated cheddar cheese (plus extra to sprinkle over the top)

1 tablespoon flax seed

2 potatoes

Directions

Chop potatoes and boil for 10 minutes.

Heat a drizzle of oil in a non-stick frying pan.

Add the onion and fry for 5 minutes on a medium heat until soft.

Stir in the chopped garlic for the final minute.

Heat the oven to 190C fan

Make flax 'egg' mixing it with 2 tablespoons of water.

Tip the onion and garlic into a mixing bowl with the drained lentils, mixed herbs, grated carrot, breadcrumbs, (200ml) stock and cheese. Season generously with salt and pepper. Work the breadcrumbs and stock into the other ingredients with a wooden spoon. Spend a minute or two on this until all the ingredients have combined and you have a dry sticky consistency.

Tip the mixture into a lined baking dish (23cm across)

Press the filling down firmly with the back of a spoon, ensure it's packed down, level and pushed into all the edges. Sprinkle grated cheese over the top

Bake in the oven for 35-40 minutes or until the cheese has turned golden brown and starting to crisp. Add potatoes to the oven for the same time.

Leave the bake to cool and firm up for around 15 minutes. Lift it out by the edges of the baking paper and cutting it into slices.