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This vegan version has the traditional flavours of sage and onion, alongside Puy lentils for added substance 4 slices thick, white day-old breadroughly torn 1 tbsp sunflower oil 1 oniondiced 1 celery stickdiced 2 leaves cavolo neroroughly chopped, stems discarded 250g cooked Puy lentils(we used Merchant Gourmet) 1 tsp dried sage 200ml vegetable stock knob of vegan butter kcal166 fat3.9g saturates0.9g carbs22.9g sugars3.1g fibre4.4g protein7.6g salt0.4g Method step 1 Heat the oven to 180C/160C fan/gas 4

When Is NPWT Used

Cover the dish with foil

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