Chilli & tangerine braised lentils

• olive oil↗4 tbsp tbsp
• carrot↗1

  finely chopped

• onion↗1

  finely chopped

• celery↗1

  stick, finely chopped

• red chillies↗2

  deseeded, finely chopped

• garlic cloves↗2

  finely chopped

• dried Puy lentils↗450g g

  rinsed

• hot ham↗1.2l l

  cooking liquor (see 'Goes well with'), plus extra if needed

• juice 6 tangerines

  plus zest of 3

• crème fraîche↗2 tbsp tbsp
• flat-leaf parsley↗

  chopped

Step-by-step instructions

1. 1

   Heat the olive oil in a large saucepan. Add the carrot, onion, celery, chillies and garlic, and cook for 5-10 mins until the veg begin to soften. Add the rinsed lentils. Pour on the hot cooking liquor and two-thirds of the tangerine juice, then bring to the boil. Reduce the heat and simmer for 20-25 mins or until the lentils are tender and most of the liquid has been absorbed. Add a bit more ham liquor if the lentils look a little dry.

2. 2

   Remove from the heat and stir in the tangerine zest and remaining juice. Season with salt and pepper and allow to cool a little before stirring through the crème fraîche and parsley. Serve warm or at room temperature with the sliced ham.