Lentil Bolognese & Caramelised Cherry Tomatoes

While the tomatoes are roasting, peel the potato and cut into 2cm chunks. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled) and celery (or finely chop if you prefer!). Drain and rinse the lentils.

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, the salt and 2/3 of the butter and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

While the potato is cooking, heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion, carrot and celery and cook, stirring, until softened, 5-6 minutes. Add the garlic and Italian herbs and cook until fragrant, 1 minute.

Add the tomato paste to the frying pan and cook, stirring, until well combined, 2 minutes. Add the lentils, passata, water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and stir until well combined. Reduce the heat to medium and add the remaining brown sugar and butter. Simmer until thickened slightly, 4-5 minutes. Season to taste with salt and pepper. While the sauce is simmering, roughly chop the parsley.