Vegan nachos with spiced lentils

Preheat the oven to 200ºC, gas mark 6. In a large frying pan, heat the oil and stir fry the onion and garlic until fragrant, about 1 minute. Stir in the lentils and walnuts and stir fry for 1 minute more. Add the spices, vegetable stock, relish and tomato purée. Lower the heat and simmer for 5-8 minutes, until most of the liquid has evaporated.

Oil a large baking tray or roasting tin. Spread out the tortilla chips, spoon over the lentil mixture, sprinkle with the cheese alternative and bake for 5 minutes, until the ‘cheese’ is a little melty. Top with the oat fraiche, coriander and jalapeño slices, then serve.