I invented this recipe as I wanted to create a veggie sausage that would go well with gravy and sunday roast type vegetables. It was a bit of an experiment to be honest, but worked really well!

Makes 8 rectangular /fish finger sized ‘sausages’

You’ll need:

1 cup of dried red lentils, covered in 1 cup of boiling water and left to soak for about 30 mins

1 cup of dried soya mince, rehydrated to the packet instructions (I used Organico from Ocado)

Spice mix: 1 teaspoon each of smoked paprika, salt, zaatar. 2 teaspoons of dried sage. A pinch of cinnamon or cumin.

A handful of breadcrumbs.

1 apple, 1 onion, 1/2 carrot all peeled, core removed on apple.

2 cloves garlic, peeled

Oil to air fry or bake

How to:

Place the apple, onion, carrot and garlic into a food processor and whizz until all chopped up fine. Add the lentils (drain them first), breadcrumbs, spice mix and soya mince and blitz further until it all comes together. Test it to see if you can shape into sausage shapes or squareish fish finger style shapes like mine. If not, add a little cornflour or regular flour to bind a bit more (I didn’t need any).

Pop on a baking tray, drizzle with oil (I used Olivado Organic) and air fry for 18 -20 mins on 200c or bake for 20 mins on 200c turning half way through. Check that they are crispy, if not, bake/air fry for a few mins more.

Totally yummy as bangers and mash, or even like a veggie burger. Enjoy!!!