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Roast Pork with Cider and Mustard Braised Lentils


  • 2 tbsp olive oil

  • 4 slices streaky bacon, diced

  • ½ leek, very finely diced

  • 1 carrot, very finely diced

  • 2 sticks of celery, very finely diced

  • 2 400g tins of cooked Puy lentils, drained and rinsed

  • 1 bay leaf

  • tsp chopped fresh thyme

  • tbsp coarse grain mustard

  • 200ml / 7 fl oz cider

  • roughly ½ litre / 17 ½ fl oz chicken stock

  • Handful flat leaf parsley, chopped

  • 4 pork chops, grilled to serve

  • Buttered cabbage, to serve

  • Apple sauce, to serve


  • 1.

    Heat olive oil in a large pan, add bacon and fry for a minute then add vegetables and cook till softened (approximately 2 minutes).

  • 2.

    Add lentils, herbs, mustard, cider and stock. Bring to the boil then simmer for about 5 minutes.

  • 3.

    Season lentils with sea salt and black pepper, pulse about three times with a hand blender, stir through parsley.

  • 4.

    Serve with grilled pork chops, buttered cabbage and apple sauce

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