Braised Leeks with Spiced Lentils and Pancetta

This week’s recipe is perfect for autumn evenings - gently braised leeks, cooked to tender perfection with butter and honey, crispy pancetta for that irresistible crunch, and a hearty lentil base infused with a blend of spices. It is super simple to make and garnished with dill and chilli flakes for an extra kick.

Serves 4

Ingredients:

• 2 large leeks

• 20g butter

• 15g honey

• 15g water

• 300g pancetta

• 200g white onion

• 100g carrot

• 3 garlic cloves

• 10g smoked paprika

• 8g old bay seasoning

• 8g turmeric

• 8g ginger

• 8g cumin

• 15g tomato paste

• 600g canned green lentils

• 100ml beef stock

• handful of dill

• chilli flakes

Method:

• Slice the leeks approximately 5 cm cylinders. Melt the butter in a pan on medium heat then add in the leeks, honey and water. Cover with a lid and cook on medium-low for 25 minutes until soft.

• To a pan on a high heat, add the pancetta and leave to cook until crispy.

• Add a tablespoon of olive oil to another pan on medium heat, then add in the finely diced onion and carrots. Allow them to soften before adding in the garlic. Cook until fragrant avoiding any colouration, then turn down the heat slightly and add in the ground spices. Stir and coat the mirepoix, then allow to cook out for around a minute. Add in the tomato paste and stir through again, then add in the rinsed lentils and the beef stock. Season with salt and pepper then leave to gently simmer while covered for around 15 minutes.

• Add half of the pancetta to the lentil mix, then remove the remaining half from the pan and drain over some paper towel.

• Taste and season the lentils with salt and pepper, before spooning onto the plate and topping with the braised leeks and crispy pancetta. Garnish with some dill sprigs and dried chilli flakes, then enjoy!