It is not often we do vegetarian and very healthy! This recipe makes a wonderful snack or a delicious side to most meats. I’ve used Colley’s Dog, but any robust ale that is not too bitter would be fine.

INGREDIENTS (serves 4)

200 g dried green lentils
500 ml Colley’s Dog ale
1 medium onion, finely chopped
1 tsp dried mixed herbs
25 g butter
1 beef stock cube
1 tbs Worcestershire sauce
2 garlic cloves, finely chopped
1⁄2 tsp fine sea salt
1⁄2 tsp coarsely ground black pepper
100 g mature cheddar, coarsely grated

INSTRUCTIONS

Heat the butter in a lidded pan until bubbling and add the onion and garlic. Gently fry until soft then add the lentils, herbs, salt and pepper. Stir for 2 minutes and then pour in the ale, Worcester sauce and crumbled stock cube.

Bring to the boil and then keep on a medium heat with the lid off. Stir occasionally and you should find that after 20 minutes, most of the ale has either been absorbed or evaporated. Before it gets too dry place the lid on the pan and keep on a low heat for a further 20 minutes. Check occasionally and if it looks a dry, add a little water.

Once the lentils have cooked divide the lentils into 4 bowls and sprinkle with the grated cheddar. Stir briefly and serve with a thick slice of butter bread.