Mary Berry served up a tasty meat free potato and lentils jumble with tomatoes, chestnut mushrooms and cheddar cheese on Mary Berry’s Simple Comforts.

The ingredients are; 2 tbsp olive oil, 2 onions, roughly chopped, 1 garlic clove, crushed, 175g dried Puy lentils, 150ml white wine, 1½ tbsp sun-dried tomato paste, 600ml vegetable stock, 8 sun-dried tomatoes, chopped, 1½ tbsp Worcestershire sauce, 25g butter, plus extra for greasing, 500g chestnut mushrooms, sliced, salt and freshly ground black pepper.

For the topping: 350g sweet potatoes, peeled and diced into 2cm cubes, 350g white potatoes, peeled and diced into 2cm cubes, a knob of butter, 1 garlic clove, crushed, 2 tbsp snipped chives and 50g mature Cheddar cheese, grated.

See recipes by Mary in her book titled: Mary Berry’s Simple Comforts available from Amazon now.