-
1
In one pan, boil the barley for 30 minutes.
-
2
In another, boil green and red lentils for 30 minutes.
-
3
Drain both barley and lentils well and reserve separately.
-
4
Melt 50 g margarine in a very large saucepan; then add barley, oats, and yeast extract.
-
5
Saute for three minutes or so; then reserve in a bowl.
-
6
Chop onion and mushrooms fine or pop them in the food processor.
-
7
Melt the other 50 g margarine in the saucepan; then add onion, mushrooms, and fake beef.
-
8
Cook for 2 or 3 minutes.
-
9
Then add lentils and the oat/barley mixture.
-
10
Mix up this lot well.
-
11
Gradually add vegetable stock till the mixture has a slightly juicy consistency -.
-
12
but not too watery!
-
13
This can be trial-and-error.
-
14
I find that roughly 300 ml works for me.
-
15
But I always make up about 500 ml, just in case.
-
16
You can also splash in a little extra olive oil if you think it is needed.
-
17
Mix in spices, whiskey, juice, and Worcestershire sauce?.
-
18
and do a bit of a taste test.
-
19
Once satisfied with the taste, cook the lot for about 5 extra minutes, stirring frequently.
-
20
Then transfer to a casserole dish, cover with foil, mash down, and place in an oven pre-heated to Gas Mark 4/ 180u00b0C/ 350u00b0F.
-
21
Keep an eye on it in 20- to 30-minute intervals, and add stock if it dries out.
-
22
Cook this for about an hour or an hour and a quarter.
-
23
Times may vary greatly.
-
24
Refrigerates or freezes well.
-
25
Re-heat in microwave or else wrap well and tight (and waterproof) in foil or other heat-sturdy casing, then cover with water and boil for about 45 minutes.
