You will need
- Large saucepan (25cm)
- Weighing scales
- Y-shaped peeler
- Chopping board
- Potato masher
- Pestle and mortar
- Measuring spoons
- Medium saucepan (20cm)
- Wooden spoon
- Measuring jug
- Tin opener
- Large baking dish (roughly 25cm x 30cm)
- Mixing bowl
- Oven gloves
- Preheat the oven to 200ºC/400ºF/gas 6.
- Half-fill a large saucepan with cold water and add a tiny pinch of salt.
- Place on a high heat and bring to the boil. Meanwhile…
- Use a Y-shaped peeler to peel all the potatoes.
- On a chopping board, chop the potatoes into 2cm chunks, keeping the Maris Piper and sweet potatoes separate.
- Once boiling, carefully add the Maris Piper potatoes to the water and bring back to the boil.
- Turn the heat down to medium and simmer gently for 5 minutes. Add the sweet potatoes and cook for a further 5 to 10 minutes, or until cooked through.
- Once cooked, drain the potatoes over the sink into a colander and leave them to steam dry.
- Tip the potatoes back into the pan and add the margarine and a tiny pinch of salt and pepper.
- Use a potato masher to mash the potatoes really well.
- Peel and finely slice the onion, carrots and 2 garlic cloves.
- Trim and finely slice the celery.
- Pick the thyme leaves, discarding the stalks.
- Bash the coriander seeds in a pestle and mortar until fine.
- Place a medium saucepan over a medium heat and add 1 tablespoon of olive oil.
- Carefully add the chopped vegetables, thyme leaves and ground coriander and cook for around 10 minutes, or until softened, stirring occasionally. Meanwhile…
- Roughly chop the mushrooms and sun-dried tomatoes.
- Add to the pan along with the vinegar and 2 tablespoons of the sun-dried tomato oil from the jar and cook for a further 10 minutes.
- Add a splash of wine (if using), turn up the heat, and allow it to boil and bubble away.
- Carefully pour in the stock, lentils and chickpeas (juice and all) and cook for 5 to 10 minutes, or until slightly thickened and reduced. Meanwhile…
- Pick and roughly chop the parsley leaves, discarding the stalks.
- Stir the parsley leaves into the pan and season to taste.
- Carefully transfer the mixture to a large baking dish (roughly 25cm x 30cm).
- Spread the mash over the top, scuffing it up with a fork.
- Finely slice the remaining garlic clove and pick the rosemary leaves, discarding the stalks. Place into a bowl.
- Finely grate the lemon using a microplane, then add it to the bowl.
- Add the breadcrumbs and 1 tablespoon of olive oil, mix well and sprinkle evenly over the mash.
- Using oven gloves, carefully place the baking dish in the hot oven for around 10 minutes, or until piping hot through.
- Turn the grill to full whack and cook for a further 2 to 3 minutes, or until golden. Serve with your favourite greens.
|Sat fat (g)||2.7|
Jamie’s top tip
“This can be made up to the stage when you’re just about to cook it in the oven, then cover with clingfilm and freeze for a rainy day. When you come to cook it, defrost thoroughly and remember to check it’s heated through before tucking in.”
All of Jamie’s Food Revolution Day recipes have been written with nutrition in mind. While some recipes are more indulgent and should only be eaten occasionally as part of a balanced diet, the majority are kept in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals with fresh ingredients.