LENTIL LASAGNE

Ingredients :-
2 tablespoons Oil
1 Onion, (chopped)
2 Garlic Cloves (crushed)
226 grams / 8 ounces Split Red Lentils
1 Small pepper (green)
425 grams / 15 ounces Canned Tomatoes
1 Bay Leaf
400 ml. / 14 fluid ounces Vegetable stock or water
150 ml. / 5 fluid ounces Red Wine
30 ml. / 2 tablespoons Tomato ketchup
A pinch of Oregano, Thyme, Basil.
Salt & Pepper
Egg lasagne (purchase a consumer convenience pack, pre-prepared oven-ready)

Preparation time 1½ Hours.

(1) Heat the oil in a pan and gently fry the chopped Onion for 10 minutes. Add garlic, lentils, pepper, tomatoes, Bay leaf, stock or water and wine. Bring to the boil, and simmer gently for 20-30 minutes, until lentils are tender. Remove the Bay leaf, add tomato ketchup and herbs. Season to taste. (2) Put a layer of the lentil mixture into a shallow ovenproof dish and cover with some pieces of lasagne; follow this with another layer of the mixture then more lasagne and then any remaining mixture. Poor the Cheese sauce over the top and sprinkle with grated cheese. (3) Bake for about 45 minutes until golden brown and bubbling. Cook at 200c / 400F. Gas mark 6

Serves 4-6

Ingredients:-
1 medium-sized marrow
2 large onions
¼ lb. / 113 grams crumbled cheese
½ pint Basic White Coating Sauce
2 level tablespoons toasted bread crumbs
1 oz./ 28.3 grams butter

1.Peel marrow. Cut into one inch thick slices. 2. Remove centres. Cut rings into cubes. 3.Steam over boiling water until just tender. 4. Peel onions, Cut into rings and Cook in boiling salted water until soft. Drain. 5. Arrange half steamed marrow over base of 2 to 2½ pint buttered heat-proof dish. 6. Cover with onions. Sprinkle with 3 oz. of Cheese. Top with rest of marrow. 7. Coat with White Sauce. Sprinkle with remaining cheese and breadcrumbs. 8. Dot with butter. Re-heat towards top of hot oven (425°F. or Gas No. 7) for 15 minutes (or until top is light brown). Serve with baked jacket potatoes and butter.

Serves 4.

Ingredients:-
1½ lb. / 678 grams potatoes
4 tablespoons milk
1 standard egg, beaten
1 level teaspoon dry mustard
6 oz. / 169 grams cheese, grated
3 level tablespoons finely-chopped parsley
½ level teaspoon yeast extract Seasoning to taste

1. Cook potatoes in boiling salted water until tender. 2. Drain. 3. Mash finely with milk, egg, mustard, ¼ lb. cheese, parsley and yeast extract. 4. Season to taste with salt and pepper. 5. Transfer to buttered 2-pint heatproof dish. 6. Sprinkle remaining cheese over top. 7. Re-heat towards top of hot oven (425°F. or Gas No. 7) for 15 minutes (or until top is light brown). Serve with baked tomatoes.

Serves 4.

Ingredients:-
½ (half) a medium-sized cauliflower
½ lb. / 226 grams carrots
½ lb. / 226 grams potatoes
4 large celery stalks
Curry Sauce
¾ lb. / 339 grams freshly-boiled rice (about 6 oz. raw)

ACCOMPANIMENT
6 oz. / 169 grams grated cheese

1. Divide cauliflower into florets. Slice carrots and potatoes thinly. Chop celery. 2. Cook all vegetables in boiling salted water until tender. Drain. 3. Add to Curry Sauce. Heat through gently. 4. Cover base of warm serving dish with rice. 5. Arrange curried vegetables on top. 6. Pass cheese separately.

Serves 4.

Ingredients:-
¾ lb. / 339 grams haricot beans
½ lb. / 226 grams carrots
½ lb. / 226 grams potatoes
4 large celery stalks
Curry Sauce
¾ lb. / 339 grams freshly-boiled rice (about 6 oz. raw)

ACCOMPANIMENT
6 oz. grated cheese

1. Soak ¾ lb. haricot beans overnight and cook in boiling salted water until tender. Slice carrots and potatoes thinly. Chop celery. 2. Cook all vegetables in boiling salted water until tender. Drain. 3. Add to Curry Sauce. Heat through gently. 4. Cover base of warm serving dish with rice. 5. Arrange curried vegetables on top. 6. Pass cheese separately.

Serves 4

Ingredients:-
1 lb. parsnips
2 oz. / 56 grams fresh brown bread crumbs
1 level tablespoon fine oatmeal
1 level teaspoon grated onion
Salt and pepper to taste
Milk to bind

COATING
Beaten egg
About 1 oz. / 28 grams toasted bread crumbs
2 oz. / 56 grams butter
1 dessertspoon olive or corn oil

1. Cook parsnips in boiling salted water until tender. Drain. 2. Mash finely. Combine with bread crumbs, oatmeal and onion. 3. Season to taste with salt and pepper. Bind with milk. 4. Leave until cold. Shape into 8 cakes. 5. Coat with beaten egg and crumbs. 6. Fry in hot butter and oil until crisp and golden, allowing 2 to 3 minutes per side. 7. Drain on soft kitchen paper.
8. Serve hot with Parsley Sauce and green vegetables.

Serves 4