lentil and pumpkin loaf

serves 8

185 g (6½ oz/1 cup) brown lentils, rinsed

300 g (10½ oz) butternut pumpkin (squash), peeled, seeded and cut into 1 cm (½ inch) pieces

2 brown onions, finely chopped

240 g (8½ oz/3 cups) fresh breadcrumbs

2 tablespoons finely chopped flat-leaf (Italian) parsley

1 tablespoon finely chopped thyme

125 ml (4 fl oz/½ cup) full-cream (whole) milk

Preheat the oven to 190°C (375°F/Gas 5). Lightly grease a 12 × 21 × 7 cm (4½ × 8¼ × 2¾ inch) loaf (bar) tin.

Put the lentils into a saucepan, cover with water and bring to the boil over high heat. Reduce the heat and simmer for 20 minutes, or until tender. Rinse the cooked lentils under cold running water, drain well, transfer to a large bowl and set aside.

Meanwhile, cook the pumpkin in a large saucepan of boiling water for 10 minutes, or until tender. Drain and set aside.

Mash the lentils, then add the pumpkin, onion, breadcrumbs, parsley and thyme and stir well to combine. Gradually add the milk and continue stirring until the mixture just comes together.

Spoon the mixture into the prapared tin. Using the back of the spoon, press the mixture firmly into the prepared tin. Bake in the oven for 30 minutes, or until the loaf is firm to the touch. Remove from the oven and allow to cool in the tin for 10 minutes before turning out and slicing into thick slices. Serve immediately.

Tip: You can sprinkle 1 tablespoon toasted sesame seeds over the base and sides of the prepared tin before adding the lentil mixture and baking.