Ultimate Traybake Ragù

🥘 Ingredients

• carrots 3
• onions 2
• oyster mushrooms 300 g
• dried porcini 60 g
• garlic 4 cloves
• plum tomatoes 3-4
• olive oil 120 ml
• white miso paste 70 g
• rose harissa 40 g
• tomato paste 4 tbsp
• soy sauce 90 ml
• cumin seeds 2 tsp
• dried brown or green lentils 180 g
• pearl barley 100 g
• vegetable or chicken stock 1 litre
• coconut cream 160 g
• red wine 100 ml
• water
• salt
• black

1. 1

   Preheat the oven to 190°C / 375°F fan.
2. 2

   Working in batches, put the first six ingredients ( carrots , onions , oyster mushrooms , dried porcini , garlic and plum tomatoes ) into a food processor and pulse until everything is very finely chopped (or very finely chop everything by hand if you don't have a food processor).
3. 3

   Put the chopped vegetables into a large, 36cm x 28cm non-stick high-sided baking tray with the olive oil , white miso paste , rose harissa , tomato paste , soy sauce and cumin seeds and mix very well. Bake for 40 minutes , stirring halfway through, until browned around the edges and bubbling.
4. 4

   Reduce the heat to 180°C / 350°F fan.
5. 5

   Add all the remaining ingredients to the tray ( dried brown or green lentils , pearl barley , vegetable or chicken stock , coconut cream and red wine ), along with 150ml of water , 1/3 teaspoon of salt and a very generous grind of black pepper. Stir very well, scraping the crispy sides and bottom with a spatula. Cover tightly with foil and bake for another 40 minutes . Remove the foil and bake for a final 5 minutes . Set aside to rest for 15 minutes for the sauce to be absorbed a little before serving.