Puy lentils & pancetta

• olive oil↗2 tbsp tbsp
• slices pancetta↗6

  (I used smoked pancetta)

• onion↗1

  finely chopped

• leek↗½

  finely chopped

• celery↗1

  stick, finely chopped

• carrot↗1

  finely chopped

• garlic clove↗1

  crushed

• puy lentils↗300g g
• red wine↗175ml ml
• good-quality beef stock↗500ml ml
• sherry vinegar↗2 tbsp tbsp
• thyme sprigs↗4

  leaves picked

• flat-leaf parsley↗small bunch

  finely chopped

Step-by-step instructions

1. 1

   Heat half the oil in a large frying pan, add the pancetta and cook until really crisp. Remove from the pan and leave to cool on kitchen paper, then snap into pieces.

2. 2

   Add the remaining oil to the pan along with the onion, leek, celery and carrot, and cook for 10 mins until softened. Throw in the garlic, then stir in the lentils. Pour over the wine, bring to the boil and bubble until reduced by half. Tip in the stock, cover and simmer for 30-35 mins. Can be made ahead up to this point and reheated before serving.

3. 3

   Taste and season, then stir through the vinegar and herbs. Divide the lentils between plates, then top with Honey-roast confit of duck (see Goes well with, bottom right) and pancetta.