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PLANT POWER
Ella Mills, founder of Deliciously Ella and mum of two, shares familyfriendly meat-free recipes from her latest book
‘This serves four generously but takes hardly any time to make, so the leftovers can be frozen’
AUTUMN BOLOGNESE: MUSHROOM & LENTIL
Serves 4, with extra for freezing Takes 45-50 minutes
INGREDIENTS
• 20g/3/4oz dried porcini mushrooms
• 300ml/1/2pt hot vegetable stock
• 1 tbsp olive oil, plus extra for frying
• 1 onion, peeled and finely chopped
• 1 celery stick, finely chopped
• 1 carrot, finely chopped
• Sea salt and black pepper
• 2 tbsp tomato purée
• 1 tbsp tamari or light soy sauce
• 500ml/18fl oz passata
• 2 x400g tins of green lentils, drained and rinsed
• 400g/14oz chestnut mushrooms, finely sliced
• 4 servings of spaghetti (75g/3oz per person)
• 20g/3/4oz fresh flat-leaf parsley, leaves and stalks finely chopped