Instructions: Slice the pancetta or bacon across into fat matchsticks.

Give the lentils a quick wash.

Using a thick bottomed pan heat 1 tablespoon of olive oil and add the pancetta.

Fry until it is slightly coloured and then add the rosemary onion and garlic. Cook for a further 2 minutes then add the lentils and fry for about 1 minute. Add the stock put the lid on bring to the boil and simmer in the oven for 1 hour at 160C/310F/gas 2 1/2 or until tender stirring occasionally.

By this time a lot of the stock will have been absorbed.

Add 2 tablespoons of your best extra virgin olive oil 1/2 blespoon of red wine vinegar and black pepper and salt to taste (bear in mind that the pancetta is a bit salty).

Serve hot.

For this recipe you can either stew the lentils on the hob or braise them in the oven. I prefer to braise them so youll need a pan with a tightfitting lid that can go in the oven as well as on the hob. They have such an edge on plain boiled lentils and are excellent served with roasted pigeon or grilled venison.

Serves 6

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