Sold as a mysterious white powder, wheatgerm is mainly used as a supplement to cereal and salads but can also be used on cottage cheese, vegetables, soups, yogurts and desserts.

Wheatgerm is advertised as having a 'nutty' taste but in reality it tastes almost, but not quite, like flour. Rich in vitamins B and E, wheatgerm is often used by the health-conscious, and it is valued for its ability to clear up skin problems. Despite its dry taste, wheatgerm can be used to make a fantastic meatless Vegetarian Shepherd's Pie:

Ingredients

• 150g lentils
• 1 large onion, skinned and chopped
• 3 cloves of garlic, crushed
• 2 teaspoons mixed Italian herbs
• 550g potatoes, peeled and chopped
• 40g wheatgerm
• 20ml milk
• 100g courgettes, cut into slices
• 1 tin chopped tomatoes
• 3 tablespoons tomato purée
• 150g mixed peppers, roughly chopped
• 15ml/1 tablespoon chopped fresh parsley
• Chopped fresh parsley to garnish

Method

1. Thoroughly wash the lentils, and put into the saucepan with the onion, garlic, mixed herbs and pepper.

2. Cover with 900ml water and bring to the boil.

3. Cover and simmer for about 12 minutes or until the lentils are tender.

4. Drain off all cooking liquid from the lentils.

5. Mash the lentils.

6. Add the tomatoes, tomato puree, courgettes, wheatgerm and peppers, and warm gently for 5 minutes.

7. Once heated, add the parsley.

8. Meanwhile, cook the potatoes in boiling water for about 15 minutes or until soft.

9. Mash with 15g of the margarine, 20ml milk and seasoning.

10. Pile the mashed potato on the top of the lentil mixture, mark the top with a fork and dot with the remaining 25g margarine.

11. Grill for ten minutes until the top is browned.