2tbspfinely chopped fresh herbssuch as thyme, parsley and rosemary
Preheat the oven to 200C/400F (fan).
Start with the potato stars. Cut the regular and sweet potatoes into thick (1cm) slices. Use a small and a medium metal star cutter (approx.3cm and 5cm across) to cut small stars from the slices. Place the sliced stars onto a baking tray. Drizzle on the oil, then sprinkle on the paprika, salt, and pepper. Toss together, so the potatoes are evenly covered. Place in the oven to cook for 20-25 minutes, turning once, until the potatoes are golden.
2 large floury potatoes, 2 large sweet potatoes, 2 tbsp olive oil, ¼ tsp salt, ¼ tsp black pepper, 1 tsp paprika
Whilst the stars are cooking, make the lentil and mushroom bowl. Heat the olive oil in a large saucepan and add the onions. Cook on a medium heat, stirring regularly until the onions start to soften (about 5 minutes). Add in the garlic, salt, black pepper, white pepper, and cumin, stir together and heat for 1 minute.
1 tbsp olive oil, 1 red onion, 2 cloves garlic, ¼ tsp salt, ¼ tsp black pepper, pinch of white pepper, 1 tsp ground cumin
Add in the lentils and mushrooms. Stir again, then pour in the stock, balsamic vinegar, brown sugar, and tomato puree. Bring to the boil, then simmer gently for 20 minutes, stirring occasionally. After 20 minutes, stir through the cream. If you’d like the sauce to be thicker, mix the cornflour with 3 tbsp cold water, and stir through the mixture. Stir in the spinach, and cook for 2-3 minutes, until the spinach wilts.
200 g (1 cup) green lentils, 250 g (8.8 oz) chestnut mushrooms, 600 ml (2 ½ cups) vegan stock, 1 tbsp vegan balsamic vinegar, 1 tbsp brown sugar, 2 tbsp tomato puree, 1 tbsp soya double cream, 1 tbsp cornflour, 100 g (1 packed cup) baby spinach leaves
Meanwhile, make the red onion gravy. Heat the olive oil and margarine until the margarine melts. Add the red onions and brown sugar. Cook over a medium heat, stirring occasionally for 15 minutes, until the onions soften and start to caramelise. Add the salt and pepper. Cook for a further 2 minutes, then stir through the flour using a whisk.
1 tsp olive oil, 1 tsp vegan margarine, 2 red onions, 1 tsp brown sugar, ¼ tsp salt, ¼ tsp black pepper, 2 tbsp plain flour
With the heat on medium-high, slowly pour in the stock, a splash at a time. Stir with the whisk each time to remove any lumps. Continue until all the stock is used and the gravy has thickened. Add half the balsamic vinegar. Taste, season with more salt and pepper and the remaining balsamic vinegar if needed. Keep warm until ready to serve.