Freddy Forster served up a tasty potato cake with lentil bolognese and vegetables on Steph’s Packed Lunch.

The ingredients for the lentil Bolognese are: 2 tbsp vegetable oil, 100g red onions, peeled and finely diced, 1 clove of garlic, peeled and finely chopped, 100g carrots, peeled and finely chopped, 100g celery, finely chopped, 1 sprig of thyme, 150g button mushroom, finely sliced, 1 tsp plain flour, 2 tbsp of balsamic vinegar, ½ tin chopped tomatoes, 150g lentil du puy, 1 tbsp of tomato puree, Pinch of dried oregano, 2 tbsp of crushed walnuts, 450ml vegetable stock, 50ml olive oil, Few coriander leaves and 2 tbsp grated, vegan parmesan cheese alternative.

For the potato cake: 200g of potato, grated, squeezed out and drained, 50g self-raising flour, 50ml oat milk, 50 ml chickpea water, ¼ tsp Dijon mustard and 2 tbsp vegetable oil.

For the salad: 1 x baby gem leaves, Small hand full of rocket leaves, 1 x small red chicory, 1 x small yellow chicory, ¼ teaspoon of Dijon mustard, Squeeze of lemon and 100ml olive oil.

See more vegetarian recipes in the book titled: Vegetarian Cookbook Simple and Quick: The 150 tastiest recipes available from Amazon now.