- 1 celeriac
- 1 leek
- 1 carrot
- 1 stick of celery
- A punnet of white mushrooms
- A handful of thyme
- 3 tbsp tomato purée
- 1 vegetable stock cube
- A tin of green lentils
- A pot of butter
- A chunk of Cheddar
- A bag of cavolo nero
- A drizzle of olive oil
- 150ml hot water
- Sea salt
- Freshly ground pepper
- Chopping board
- Knife
- Vegetable peeler
- A couple of pans with lids
- Wooden spoon
- Colander
- Measuring jug
- Masher or fork
- Grater
- Ovenproof dish or two small ovenproof dishes
- Steamer basket (optional)
- 1.
Fill a kettle and boil it. Wash and peel the celeriac. Chop it into smallish pieces. Pop the celeriac in a pan. Pour in enough boiling water to cover it. Pop on a lid. Bring to the boil. Turn the heat down. Simmer for 15 mins till the celeriac is soft.
- 2.
Trim the ends of the leek. Wash and finely slice it. Peel and finely chop the carrot. Rinse the celery and finely slice it. Rinse and slice the mushrooms.
- 3.
Warm a drizzle of olive oil in another pan. Add the leek, carrot and celery. Gently fry for 5 mins till starting to soften. Stir every so often. Add the mushrooms. Fry for another 5 mins till the mushrooms are soft. Heat your oven to 180°C/Fan 160°C/Gas 4.
- 4.
Take the veg off the heat. Strip the leaves from half the thyme sprigs. Stir into the veg with 3 tbsp of the tomato purée. Crumble in the stock cube. Drain and rinse the lentils. Add them to the pan with 150ml hot water from the kettle. Taste and season.
- 5.
Drain the celeriac. Add the butter and some salt and pepper. Mash till smooth with a masher or fork. Coarsely grate the Cheddar and stir half of it into the mash.
- 6.
Spoon the lentil mixture into an ovenproof dish or two individual ones. Top with the celeriac mash. Sprinkle over the rest of the Cheddar. Bake for 25-30 mins till golden and bubbling.
- 7.
Trim the ends off the cavolo nero and shred it. Bring a pan of water to the boil. Pop the cavolo nero in a steamer basket or colander. Cover. Cook for 6-7 mins till it’s tender. Serve with the pie.
- Tip
Spread some of your leftover tomato purée onto large, flat portobello mushrooms. Top with grated Cheddar or mozzarella and oregano leaves and bake in a medium-hot oven for 15-20 mins. Mushroom pizzas!