If you haven’t noticed, I’m not one for doing long winded recipes. I enjoy simply, quick and effective. Not all of us have countless hours to spend in the kitchen and need to be moving on after eating. Try this number out for something extremely tasty and NOT time consuming.

Mushroom Sorta-Goulash

• 400g mushrooms (any kind will do, don’t worry too much about the vaierty)
• 150 g red lentils
• 100 g onions (this is roughly 2-3 onions depending on size)
• 2 dsp paprika (I would have used a Hungarian Paprika could I have got my hands on it. LIKE GOLD DUST THAT STUFF.)
• 3 garlic cloves (I have a french lady in my kitchen, double this for a garlic lover)
• 1 vegetable stock cube (vegan of course)
• 1/2 dsp rosemary (I use dried for ease but fresh would be perfecto)
• 1 tbsp soy sauce/ 2 dsp coconut aminos (gluten free/vegan of course)
• 150ml (any) red wine (left over wine is great for this)
• 1 dsp tomato paste
• Oil (for frying)

Potato balls

Use the mashed potato recipe I have mentioned before. Take a spoon of the mix and roll these into balls. They sit great on top of this meal. Make sure to make the mixture particularly thick when adding the milk. To do this, simply add about half of the milk stated in the recipe.

A side salad of raw spinach works great in this recipe. You can stir it into the mushrooms or eat alongside.

Mushroom Sorta-Goulash

1. Turn on your hob to a medium high heat and heat a frying pan. Add about a tbsp of oil to get it heated ready for cooking.
2. Peel and chop your onions. Do it however you want, I’m lazy so big strands satisfy me as chopped. Add them to pan and leave for a couple of minutes to soften.
3. Wash your mushrooms and chop them. Any size will do, even whole if them are small enough! Do as you please, this recipe is for ease NOT stress.
4. I often add my paprika now. Mainly because i love how it looks covering the veg, but it doesn’t REALLY matter. It’s a fetishism of mine I suppose.
5. Now that everything has softened, chuck the rest of your ingredients in. In regards to the quickly, I roughly dice this BUT a garlic press is a great choice to aid in the release of those divine oils locked away in the clove.
6. LEAVE IT. Leave it on a low heat and let all those wonderful flavours swirl together in a vortex of divinity. Anywhere from 20 to 40 minutes. If you find it drying out and sticking or you are worried it will burn, add water, the more you add the longer you have to wait for the sauce to thicken again.

You are ready.

• Serve this on plates, or bring to the table in serving dishes. I like the idea of everyone gathering round and serving themselves, not because I’m lazy, no! Not at all. I swear!