Chopped finely herbs: 1tbsp each of chopped sage leaves & parsley a pinch of ground cloves
1tsp tomato puree
1 tsp cornflour
Heat the oven to 180C fan. Oil and line the base of a 200ml ovenproof ramekin with a circle of baking parchment. In a separate pan, bring the cranberries and wine to a boil and simmer until they’re starting to form a sauce. Next, pour this mixture into the ramekin.
Now, soften the onions in a medium pan for about 5mins.
Meanwhile, split the lentils in half quantities and mash up one half roughly using a fork. Add garlic, herbs and cloves to the pan and cook for another minute.
Take the pan off the heat and stir in all the lentils, tomato puree, soy and cornflour. Mix really well and add into the ramekin, pressing down firmly.
(At this stage, you can choose to freeze the mixture. Defrost in the fridge overnight).
Bake in the oven for 15mins. Turn out upside down to serve.