Serves two parcels per person 1oz green lentils 1 tsp vegetable bouillon powder 1 tbsp olive oil to sauté the vegetables 1/3 of a leek, sliced 1 garlic clove, crushed 2½oz field mushrooms, diced ½tsp fresh thyme, finely chopped 1oz cobnuts, roughly chopped ½ a slice of wholemeal bread, into fine breadcrumbs 4 sheets of vegetarian filo pastry 2 tbsp melted butter to brush on filo pastry For the salad: 4 leaves of web lettuce, sliced ½ a cucumber, sliced 1 medium beetroot, sliced
Method: 1) Put lentils in a saucepan and cover with cold water, bring to the boil, then reduce the heat and add the vegetable bouillon powder. Partly cover the pan and simmer for 20 minutes, until the lentils are tender. 2) Heat some olive oil in a large frying pan, add leeks and garlic and fry for 5 minutes. Then add the mushrooms and herbs and cook for another 5 minutes. Transfer to a bowl and stir in the cobnuts, breadcrumbs and strained lentils. 3) Preheat the oven to 220°C (gas mark 7.) 4) Cut the 4 sheets of filo into quarters and layer them so that you have 4 squares of 4 sheets and arrange them so that you get one square, one diagonal, one square, one diagonal. 5) Melt a medium lump of butter in a pan, while you put about a tablespoon of mixture onto each filo square (so you will get 4 parcels.) Push up the top of each parcel so that it is quite secure and place them on a greased baking tray. Brush them all over with the melted butter. 6) Bake in the oven for 10-15 minutes or until they are golden brown, while you arrange the salad on one side of the plate. Once the parcels have cooked, serve immediately, with salad garnish. Ashleigh Howling Year Group: 9-11 Mascalls School Recipe by Ashleigh Howling, winner of the The Cygnet Award. Launched by the award-winning, Michelin-listed brasserie The Swan, in West Malling.