Ainsley Harriott served up a tasty vegan Tagliatelle with Lentil, Mushroom and Black Olive Ragu on Ainsley’s Fantastic Flavours.

The ingredients are: 3 tbsp olive oil, 250g chestnut mushrooms, chopped, 1 large onion, very finely chopped, 2 celery sticks, very finely diced, 2 carrots, very finely diced, 1 large clove of garlic, minced, 1 tsp dried oregano or thyme, pinch of chilli flakes, 50ml red wine (vegan), 3 tbsp tomato puree, 1 x 400g tin of whole plum tomatoes, 200g passata, 2 x 400g tins of brown lentils, drained and rinsed, handful of black olives, pitted and halved, 350-400ml vegetable stock, 1 tbsp balsamic vinegar (optional), 500g tagliatelle or spaghetti, handful of basil leaves, shredded, to serve and vegan or vegetarian Italian-style hard cheese, shaved or grated, to serve.

See more recipes by Ainsley in his book titled: Ainsley’s Good Mood Food: 100 easy, comforting meals (including all the recipes from the major ITV series) available from Amazon now.