Ultimate Traybake Ragù

This is such a flavourful meal to serve. I love coming to this recipe in January when it's easy to feel discouraged about the lack of fresh veggies. I have adapted the recipe from Ottolenghi's original which you can find here. I have substituted oat groats instead of lentils and barley because I prefer them and they provided a similar texture and taste. The miso and mushrooms add such an incredible umami depth.

If you have a food processor the first six ingredients can all be pulsed until finely chopped to save time.

Serve over pasta, rice or polenta.

Ingredients:

3 carrots (chopped)

2 onions (chopped)

350 grams mushrooms (I used oyster and brown button but you vary this)

4 garlic cloves

3-4 plum tomatoes (I had roasted/frozen ones that I added after the other ingredients had roasted)

120 ml olive oil

70 g white miso paste

40 g rose harissa

4 T tomato paste

90 ml soya sauce

2 tsp cumin seeds

200 g oat groats (or see original recipe for lentil and barley amounts)

1 litre veg or chicken stock

160 g coconut cream

100 ml red wine

salt and pepper

Directions:

1. Preheat oven to 375F

2. Pulse (in food processor) or chop first six ingredients.

3. Put chopped vegetables into large baking tray with oil, miso, harissa, tomato paste, soya sauce and cumin. Bake for 40 minutes, stirring halfway through until bubbly and brown.

4. Now reduce heat to 350F and add oat groats, stock, coconut cream, wine and salt and pepper. Stir well. Cover tightly with foil and bake for another 40 minutes; removing the foil for the final 5 minutes. Set aside for 15 minutes for the sauce to be absorbed a little before serving.

I've been reluctant to share this recipe on my website previously because my photos don't really do it justice but give it a try - it's really special.