Mushroom ragù with garlic mash

What you need

• ·350g chestnut mushrooms
• ·90g red lentils
• ·400g white potatoes
• ·250g passata
• ·100g onions
• ·12g garlic
• ·6g stock cubes
• ·18g olive oil

Method

1. 1Mushrooms into a dry pan in one layer, high heat, until deeply browned. Do them in two batches if the pan is crowded — piled up they boil.
2. 2Chop them small once browned and set aside. This is the step that gives it the texture of a meat ragù.
3. 3Onion in the oil 8 minutes, half the garlic for one, then lentils, passata, stock and a mug of water.
4. 4Mushrooms back in and simmer 25 minutes until a spoon dragged through leaves a gap.
5. 5Potatoes boiled and mashed with the rest of the garlic crushed in raw and a good slug of oil. No milk needed — the ragù is wet enough.

Raw garlic in the mash rather than cooked. It is sharper and it cuts through the lentils.

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