Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

What casserole-type dish would chef recommend to cook for four vegetarians?

Joan Wright, Morecambe

I’m thinking a simple one pot dish, lightly spiced with some smoked paprika and finished with some fresh thyme. Finely chop one large onion and crush three cloves of garlic. Heat 2 tbsp. olive oil in a large, heavy bottomed saucepan and cook gently for 10-15minutes. Add 1 tsp smoked paprika and half a tsp ground cumin, cook for further 2-3 minutes. Add 120g finely sliced celery, 200g sliced carrots and 4 chopped yellow peppers. Add 2, 400g tins of chopped tomatoes, 300g thickly sliced courgettes and 200ml vegetable stock. Cook for a further 25-30 minutes. Finish with about 250g pre-cooked lentils, a few leaves of fresh coriander and a good sprinkle of fresh thyme. Serve with some steamed basmati rice or some quinoa.