Fill a pan with water and sprinkle in a little salt. Pop the pan onto the hob and bring to the boil. Meanwhile, peel the onion and finely chop it. Peel the carrot and finely dice. Peel and crush or finely chop the garlic cloves. Pick the thyme leaves. Rinse and tear the mushrooms into small pieces.

Melt half of the butter in a large frying pan and warm to a medium heat. Slide in the onion, carrot, mushrooms, garlic and thyme. Sprinkle with a little salt and pepper. Fry for 10 mins, stirring every so often, till the vegetables are glossy and tender. Fill and boil your kettle.

Quarter the cherry tomatoes. When the vegetables in the pan are soft, add the tomatoes. Drain the lentils and rinse with cold water. Add the lentils to the pan. Add 1 tbsp Worcester sauce and 1 tbsp brown rice miso paste. Pour in 100ml boiling water and stir well. Bring to a simmer, partly cover the pan with a lid and cook for 20 mins, till the vegetables and lentils have thickened. Add a splash more water if the sauce looks too dry.

Meanwhile, the water in the big pan should be boiling by now. Add the spaghetti and simmer for 8 mins till the pasta is cooked, but still has a little bite. Drain the spaghetti through a sieve held over a mug to reserve 3 tbsp of the pasta cooking water.

Tip the cooked spaghetti and the reserved 3 tbsp cooking water into the pan with the mushroom sauce. Grate in half of the cheddar and add the remaining butter. Stir the pasta and sauce together well. Taste and add more salt and pepper if needed. Divide the contents of the pan between plates and top with gratings of the remaining cheddar cheese.