Date published: 23 April 2026
As a young lad delivering fruit and veg from the market to Liverpool’s top restaurants, Michael Murphy got his first glimpse of bustling kitchens and chefs in white uniforms.
“I saw them there looking all smart and important and I thought ‘I want to do that!’”
After catering college, he specialised in French cuisine and was soon working in top hotels and luxurious cruise liners, catering for celebrities like Cilla Black and the Bee Gees.
Married to his “wonderful” wife Marian for 30 years, he was devastated when she passed away. Referred to The Life Rooms by his GP to help manage his depression, he catches up with friends and joins in training courses most days.
Now aged 70, he understands the importance of a varied diet including more fibre and he shares his favourite vegetarian casserole recipe.
Lentils aren’t embraced in this country the way they are on the Continent but they are so versatile and tasty.
For pudding, Michael says simple is best. “You just can’t beat fresh raspberries – a little bowl full of goodness and just what the doctor ordered.”
Prep: 15 minutes
Cook: 40 minutes
Serves 4
Ingredients
• 1 medium onion, diced
• 225g red or yellow dried lentils, rinsed
• 100g button mushrooms, sliced or quartered
• 700ml vegetable stock
• 1 tablespoon cooking oil
• Black pepper to taste or try adding sage and thyme, smoked paprika, soy sauce or curry powder.
Optional toppings – grated cheese
Method
1. Pre-heat the oven to Gas 5/190°C.
2. Heat oil in a large pan or frying pan, then add onions and mushrooms. Fry for around 6 minutes. Reserve a few fried mushrooms for garnish.
3. Add lentils and stir.
4. Add stock and bring to the boil. Simmer for 10 minutes.
5. Transfer to a casserole dish and cover with a lid or foil. Bake for 30 to 40 minutes until soft. Remove lid and bake for 10 minutes more until creamy.
Vichy carrot ingredients
• 450g carrots, peeled and cut lengthways into 1/4inch slices
• 15g butter
• 175ml pure orange juice
• ¼ teaspoon ground ginger
• Chopped parsley to taste.
Method
1. Melt butter in a deep frying pan. Stir in orange juice and ginger.
2. Bring to the boil.
3. Add carrots. Reduce heat, cover and simmer for 10 minutes or until carrots are tender.
4. Remove cover and turn up heat to reduce liquid to a syrupy glaze. Add more orange juice if required. Transfer to a heated dish and sprinkle with fresh parsley.
Bon appetit!