River Cottage

Heat the oil in a large pan and fry the onions, carrot and mushrooms for 5 to 10 mins until soft, add the lentils and barley and 3/4 of the stock and heat to simmering.

Add the yeast extract, allowing to dissolve off the spoon into the stock as you stir.

In a bowl add the remainder of the stock to the mashed kidney beans (the liquid is often a useful aid to mashing!) as well as the soy sauce, lemon juice, whisky, herbs and spices. Mix together and add to the pan.

Finally add the oatmeal, salt and pepper and mix well.

Cook for around 20 mins, adding more liquid or oatmeal as necessary to achieve the right consistency (stodgy and porridge-like!).

The mixture should then be transferred to a large loaf tin or other oven dish and baked for 40 mins at 190 C/ Gas Mk 5.

This recipe is quite easily prepared in advance to be stored in the fridge or freezer and baked when required.