Anna Haugh served up a tasty lentil ragu with butternut squash and goats’ cheese on Saturday Kitchen.

The ingredients for the lentil ragu are: 300g dried puy lentils, 3 tbsp olive oil, 100g butternut squash, cut into chunks, 1 garlic clove, chopped, 2 springs fresh thyme, 1 banana shallot, chopped, 1 celery stick, finely chopped, 1 carrot, peeled and finely chopped, 50ml reduced chicken stock, 50g unsalted butter, cubed, pinch salt: pinch salt, 1 tsp chopped fresh parsley and dash sherry vinegar (optional).

To garnish: 40g goats’ cheese, 2 tbsp chopped fresh chervil and 1 tbsp edible cornflowers.

See recipes by Anna in her book titled: Cooking with Anna: Modern home cooking with Irish heart available from Amazon now.