150g dried puy lentils/400g tin puy lentils
10g dried dulse seaweed
5g dried fennel seed
1 small onion, diced
1 carrot, diced small
4 -5 button mushrooms, diced small
200g tomato passata
30g scarlet elf cups, washed and dried
20g young alexanders, leaves only
20g three cornered garlic
1 + 1 tbsp Balsamic vinegar
Olive oil
Salt & Pepper
1. If using dried lentils soak them for 6 - 8 hours in water, strain then boil in fresh water along with the dulse for around 25 minutes until softened.
2. Remove the dulse and shred into thin ribbons.
3. Strain the lentils & rinse in cold water reserve with the shredded dulse, if using a tin strain this and set aside, while soaking the dulse in boiling water before shredding.
4. Cook the fennel seeds with the onion, carrot and mushrooms in 3 tbsp of olive oil in a pan, season the mix and sweat it down for around 10 minutes, until vegetables have started caramelising and are well softened.
5. Deglaze the pan with the balsamic vinegar, cooking it out before adding in the passata, bring to a simmer and add in the cooked lentils, turn to a low heat and simmer very gently.
6. Fry the scarlet elf cups briefly in olive oil, season with salt and pepper and finish with another tablespoon of balsamic, be mindful not to over cook the elf cups as their delicate flavour will dissolve.
7. Thinly shred the alexanders leaves along with the three cornered garlic, add these to the ragu, stir through and serve immediately with the elf cups over the top, this is great accompanied with bread, pasta or potatoes.