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Roast Pork with Cider and Mustard Braised Lentils

Serves 4

Ingredients

  • 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
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Method

  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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