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Vegetable dhansak-style bake
Fruit and vegetables
1
onion
, finely chopped
1 tbsp chopped fresh
thyme
4
garlic
cloves, finely chopped
2
celery
sticks, finely chopped
1
fennel
bulb, finely chopped
300g/10½oz
chestnut mushrooms
, roughly chopped
4
portobello mushrooms
, roughly chopped
1 head
garlic
, cut in half
10g fresh
thyme
1kg/2lb 4oz boiled
floury potatoes
, mashed
10g
tarragon
, finely chopped
10g fresh
chives
, finely chopped, to serve
Tins, packets and jars
1 tbsp
plain flour
400g/14oz cooked
Puy lentils
2 tbsp
yeast extract
2 tbsp Hendersons relish or vegetarian
Worcestershire sauce
Cooking ingredients
2 tbsp
vegetable oil
3 tbsp
curry powder
1 tsp ground
cinnamon
1 tbsp
garam masala
3 tbsp
tomato purée
500ml/18fl oz
vegetable stock
salt and freshly ground
black pepper
1
bay leaf
100g/3½oz
crispy onions
Dairy, eggs and chilled
250ml/9fl oz
double cream
250g/9oz unsalted
butter
250g/9oz mature
cheddar
, grated
Back to recipe
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