John Whaite served up a tasty meat-free lentils and spaghetti bolognese on Steph’s Packed Lunch.

The ingredients are: 2tbsp sunflower or olive oil, 1 onion, 2 celery sticks, 2 carrots, peeled, 1 small aubergine, very finely diced, 150g chestnut mushrooms, finely chopped, 2 garlic cloves, peeled and minced, 1tbsp tomato puree, 1tsp mixed spice, 1 bay leaf, 1 can (390g approx.) cooked green lentils, do not drain, 500g passata, 200ml whole milk, 1 vegetable stock cube and Small handful fresh basil, roughly chopped.

To serve: 500g cooked spaghetti and 100g Italian style hard cheese alternative, finely grated.

See recipes by John in his book titled:A Flash in the Pan: Simple, speedy stovetop recipes available from Amazon now.