Add the lentils to a blender and process until smooth (or mash them by hand if you prefer)

Add all the dry ingredients to your stand mixer with the dough hook attached, and mix briefly. Now add the lentils and other wet ingredients one at a time.

Allow the mixer to run for several minutes on a low-medium speed. Turn the mixer off and use a spatula to ensure all the dry ingredients are mixed in (they can accumulate at the bottom!) - mix again. When satisfied, remove from the mixer.

Divide the mixture into portions to make steaks. This mixture will make (a) 8 steaks (or quarter-pounder burgers) of about 100g each or (b) 16 small burgers (50g each) - great to cook from frozen for a quick lunch or (c) mix and match e.g. 4 steaks and 8 small burgers....

Shape as you wish (using your hands or a rolling pin). Err on the side of thinner pieces, because the steaks will fatten up a bit when you steam them in the next step. I like to wrap the steaks / burgers loosely in foil before steaming, so they don't stick to the steamer basket.

Finally, add the steaks to a steamer basket. It's OK if they overlap a bit, but keep them as separate as you can if they are unwrapped. Steam for 25 minutes. (I do them in two batches.)

Combine the marinade ingredients together. Or you can use a different marinade recipe if you prefer - be creative! Some moisture and flavour is important, but make the marinade to your tastes.

Add the steaks one at a time to an airtight container, coating each in the marinade and then pouring the remaining marinade over the top. Leave for at least 30 minutes. (If not using the same day, the steaks can be frozen or refrigerated in the marinade.)

Once you are ready to cook - fry, grill or barbecue - cook until they are hot through and the outsides are coloured up. You can even cook from frozen if you like.