This World War II recipe was supplied by HB's aunt who has been living on WW2 rations as a hobby. The recipe uses quite a lot of cheese, however cheese rations were quite high at some points in the war (the maximum being 8oz per person per week). As vegetarians we would also have been entitled to an additional 3oz each.
The Recipe
HB boiled 6oz lentils in vegetable stock (HB used a stock cube mixed with a curry spice mix which we were surprised to learn they had in WW2). Next HB added 3oz of grated carrot and cooked until the water had dissappeared. The lentils and carrot were very soft by this point.
Next HB added 6oz of grated cheese and 3oz of breadcrumbs. Blend the mixture. (Confession time: HB cheated and used an electric blender, a version of which had been invented by this time, but would not have been in the average UK kitchen!)
HB spooned some of the mixture into a small container and put it in the fridge to use as a spread. HB spooned the remaining mixture into a greased oven proof dish. HB's Mum then baked it in a hot oven until it was golden and crisp on the top.
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