Vegetable Ragout With Cheesy Bulgur

Boil a kettle

Peel and slice the carrot[s] down the centre lengthways, then into bite-sized pieces

Slice the celery into bite-size pieces

Peel and slice the onion[s] finely

Heat a large, wide-based pan with a matching lid (preferably non-stick) with 2 tbsp [4 tbsp] vegetable oil over a medium-high heat

Once hot, add the carrot, celery and onion and cook, covered, for 4-6 min or until softened slightly

Meanwhile, add the bulgur to a pot with plenty of boiled water (the same as you would for pasta) and a pinch of salt and cook over a high heat for 10-15 min or until tender with a slight bite

Re-boil the kettle for your stock

Meanwhile, peel and finely chop (or grate) the garlic

Cut the mushrooms into wedges (see photo)

Add the garlic and the tomato paste to the vegetable pan and cook for 1 min

Add the mushrooms to the pan and cook for a further 2-3 min, until beginning to soften

Meanwhile, dissolve the stock cube in 300ml [600ml] boiled water and add it to the pan

Cook for a further 2-3 min or until a sauce forms

Drain the lentils, add them to the pan and cook for a final few minutes, until warmed through

Meanwhile, chop the basil finely, including the stalks, keeping the leaves and stalks separate

Grate the cheese

Once cooked, drain and return the cooked bulgur to the pot with the grated cheese, basil stems, a large knob of butter, a splash of milk and season with a pinch of salt and pepper

Remove the vegetable ragout from the heat and stir in the Henderson's relish and brown sauce