Real vegetarian food, served in an imaginary world...

Tuesday 24 September 2019

UNFINISHED BUSINESS - A Meal for Hayley Mills

This is a great recipe from Hayley Mills, tested as part of the Murder, She Wrote project and chosen for the cookalong.

Hayley Mills starred in Unfinished Business, an episode in Season 3. 
She is best remembered in the UK as a member of a famous acting family and an acclaimed child actress, although she also had a successful adult career. 

Zelda has previously had her son, Crispian, for a Fantasy Veggie Dinner

Hayley submitted this recipe to a magazine, claiming that it made 'a great centrepiece surrounded by your favourite Sunday-lunch vegetables.'


225g/ 8oz red lentils
2 large onions, peeled and chopped finely
1 clove garlic, crushed
1tbsp vegetable oil
180g wholemeal breadcrumbs
100g cheddar cheese, grated
1tbsp fresh sage
1tbsp fresh thyme
1tbsp fresh parsley
salt and freshly ground black pepper
2 medium free-range eggs, beaten

Preheat the oven to 180°C/ 350°F/ Gas 4
Rinse the lentils under the tap, put them in a pan and cover with three times their volume of water. Bring to the boil.
Simmer until cooked and the water has evaporated. This will usually take about 15 minutes.
Meanwhile, chop the herbs.
Heat the oil and fry the onion gently until soft. Then add the garlic and fry for a couple of minutes more.
Place in a bowl with the breadcrumbs, cheese, herbs, salt and pepper.
Add the cooked lentils and the eggs. Mix all well together.
Place in a greased loaf tin (or one with a liner).
Hayley says to cook for about 40 minutes until firm (but I thought it needed 50).
Allow to cool, then remove from tin. 
Slice and serve
It makes a great alternative to the usual roast.
Here, served with Crispy Potatoes with Rosemary, broccoli and some gravy.

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