Recipe: Stilton, Lentil and Mushroom Loaf for Les & Wendy

Stilton, Lentil and Mushroom Loaf

225g (8oz) Lentils
225g (8oz) Onion, chopped
225g (8oz) Potato, cooked and mashed
225g (8oz) Stilton Cheese
175g (6oz) Mushrooms
150g (5oz) Spinach
50g (2oz) Breadcrumbs
2 Cloves Garlic
2 tbsp Wheat Germ
2 tbsp Sunflower Oil
1 tbsp Fresh Parsley, chopped
1 tbsp Worcestershire Sauce
tsp Dried Thyme
tsp Dried Basil
Salt and Black Pepper
Pinch Nutmeg
Parsley, to garnish

Rinse the lentils and place in a heavy saucepan with 1 litre (1 pints) water. Bring to a boil, and simmer, covered, until the lentils are tender, about 45 minutes. Drain and reserve.
Preheat oven to 180 C: 350 F: Gas 4. Heat half of the oil in a large frying pan, add the garlic and chopped mushrooms and saut over medium heat, stirring, for a few minutes. Stir in the spinach, lentils, Worcestershire sauce, and wheat germ. Season with pepper and freshly grated nutmeg. Cook, stirring, until the mixture is heated through, then add the Stilton cheese.
Lightly oil a loaf tin. Pour in around two thirds of the lentil mixture. Press the mixture up the sides of the tin to create a crust about inch thick. Reserve the remaining lentil mixture to use as the topping. Heat the remaining oil in a large frying pan, add the chopped onion and saut until golden brown.
Add the mashed potato, breadcrumbs, herbs and season to taste. Saut , stirring occasionally, for 5 minutes. Transfer to the centre of the loaf tin. Cover the top with the reserved lentil mixture. Bake for 40 to 45 minutes, or until the top is crusty. Allow to stand for 10 to 15 minutes before turning out. Cut into slices and garnish with parsley and serve. Serves: 6-8