EPICURE Early Spring 2020

EPICURE food & drink
Cook the Super Wheatberry according
to the packet instructions. Gently mix
together with the carrots, salmon and dill,
and arrange on a serving dish. Scatter
over the pomegranate seeds.
To make the dressing, mix together the
buttermilk, remaining olive oil and 1 tbsp
warm water, then season. Drizzle the
dressing over the dish to serve.
MUSHROOM AND
LENTIL BOLOGNESE
Serves: 4 | Prep: 5 mins | Cook: 1 hour
INGREDIENTS
320g spaghetti
2 tbsp olive oil
300g chestnut mushrooms
1 pack Cook With M&S soffritto mix
1 tsp oregano
half a jar Cook With M&S roasted garlic
and mushroom paste
1 tin chopped tomatoes
500ml vegetable stock
200g Puy lentils
1 garlic clove
3 tbsp dried breadcrumbs
half a pack of fresh parsley
PREPARATION
Cook the Puy lentils. Mince the garlic
cloves. Finely chop the fresh parsley.
METHOD
Heat the 1 tbsp oil in a frying pan over
a medium-high heat and pan-fry the
mushrooms, tossing occasionally, until
caramelised.
Add the sofrito mix and oregano, turn
down the heat and cook for a further
10 minutes, until the veg softens and
becomes lightly caramelised.
Add the Cook With M&S roasted garlic
and mushroom paste and cook for
another 5 minutes.
Add the chopped tomatoes and stock, then
simmer for another 20 minutes. Add the
lentils and cook until the sauce has reduced
and thickened, so you have a rich ragu.
74 EPICURE | Early Spring 2020
EPICURE Early Spring 2020.indd 74 24/01/2020 15:30