Cranberry and lentil bake

Ingredients

makes 4

• 100g dried or fresh cranberries
• 4 tbsp white sugar (if using fresh cranberries)
• 1 tbsp red wine
• 2 400g cans cooked lentils, drained and rinsed
• 4 tsp olive oil
• 2 onions, finely chopped
• 2 garlic cloves, minced
• 2 tbsp chopped sage
• 1 tbsp chopped thyme
• ½ tbsp chopped rosemary
• 1 tsp smoked paprika
• Pinch ground cloves
• 1 tbsp tomato purée
• 4 tsp soy sauce
• 2 tsp miso paste
• 1 tbsp cornflour

Directions

1. Heat oven to 180°C. Line the base of 4 small ovenproof ramekins with a circle of baking parchment and oil the sides.
2. Put the cranberries in a small pan with the wine (and sugar if using fresh cranberries) and cook over a medium heat for 5 minutes, until hot and syrupy. Pour into the base of the ramekins, even out with a spoon and set aside.In a medium bowl, add the lentils and roughly mash half of them with a fork.
3. Heat the oil in a small pan and cook the onion for a few minutes over a medium heat until softened. Stir in the garlic, herbs and spices, then cook for another minute. Turn off the heat and add the lentils, tomato purée, soy sauce, miso paste and cornflour. Mix well, then spoon into the ramekins, pressing down gently with the back of a spoon. If making a head of time, chill for up to two days, or freeze for up to two months, with the ramekin covered. Defrost in the fridge before cooking.
4. Put the ramekin on a baking tray and bake for 25-30 minutes. Leave to cool for 1 minute, then turn out onto a plate.