Mushroom and lentil cottage pie
A savoury mushroom-lentil filling with a soft potato topping.
About 1 hr · 360 kcal · 20 g protein per serving
Vegetarian
Grilled peach and farro bowls
Warm farro with grilled peach, courgette and mint.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm spelt cooks tender in 25 to 30 minutes
- Photograph the finished bowls
- Time
- About 45 min
- estimated
- Serves
- 2
- see below
- Energy
- 320 kcal
- per serving
- Protein
- 13 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains gluten, milk. Check the labels on packaged ingredients:
- feta. Some feta is made with animal rennet; check the label if you are vegetarian.
Cooking steps
Cook the spelt in plenty of boiling water for 25 to 30 minutes, until tender but still chewy, then drain it.
Meanwhile, brush the courgette and peach wedges with the oil.
Heat a ridged grill pan over medium-high heat. Grill the courgette for 3 to 4 minutes a side, until marked and tender, and the peaches for about 2 minutes a side, just until they take colour.
Toss the warm spelt with the lemon juice, then fold through the courgette, peaches, feta and mint.
The useful detail
Grill the fruit only until it marks; it collapses quickly. Peaches hold their shape for about two minutes a side, and a minute after that they are jam.
Make it work for you
One serving is Half the bowl: 50 g of spelt (dry weight) with fruit and feta. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Pearl barley instead of spelt
Softer and rounder, with a similar chew.
Per serving: about 5 kcal more, about 2 g less protein, about 1 g less fat.
Soft goat's cheese instead of feta
Creamier, and it melts into the warm grain.
Per serving: about the same energy, about 1 g more protein, about the same fat.
Nectarines or plums
Both grill well. Nutrition is not recalculated for this swap.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A grain bowl rather than a high-protein plate: most of the protein is in the feta and the spelt, so it suits a lighter meal or a side.
| Energy | 320 kcal |
|---|---|
| Protein | 13 g |
| Fat | 10 g |
| of which saturates | 5 g |
| Carbohydrate | 48 g |
| of which sugars | 14 g |
| Fibre | 8 g |
| Sodium | 350 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| spelt | 100 g | FDC 169745Spelt, uncookedFarro and spelt are closely related wheats sold under both names; this uses FoodData Central's spelt record. | 338 kcal | 14.6 g |
| courgette | 150 g | FDC 169291Squash, summer, zucchini, includes skin, raw | 26 kcal | 1.8 g |
| peaches | 200 g | FDC 169928Peaches, yellow, raw | 78 kcal | 1.8 g |
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| feta | 60 g | FDC 173420Cheese, feta | 159 kcal | 8.5 g |
| fresh mint | 5 g | FDC 173475Spearmint, freshFresh mint is 44 kcal per 100 g on FoodData Central 173475, so the few grams a recipe uses add 2 kcal at most. That record has no sugars value, so the mint is listed here rather than counted, which keeps the recipe's sugars calculable. | · | · |
| lemon juice | 10 g | FDC 167747Lemon juice, raw | 2 kcal | 0.0 g |
| Whole recipe | Divided by 2 | 643 kcal | 26.8 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 3 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Good cold the next day; add the mint fresh.
- In the freezer
- Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Orzo with white beans and spinach
Orzo with white beans, spinach and a hard cheese finish.
About 25 min · 440 kcal · 23 g protein per serving
Vegetarian