Ingredients
- 4tbsp olive oil
- 1 pork loin chop (140g approx), cut into thin strips
- 1 packet bacon lardons (125g)
- 100g black pudding, diced
- 2 cloves of garlic, peeled and sliced
- A few leaves of sage or thyme
- ½tsp smoked paprika
- 1 tin of brown or Puy lentils (400g)
- Splash of cream sherry (optional)
- Juice of 1 medium lemon
- Salt and black pepper
- Pinch of golden brown sugar (optional)
1 Put half the olive oil into a frying pan and heat until gently smoking.
2 Add the pork, bacon and pudding and cook for three to four minutes, till crisp.
3 Turn down the heat and add the garlic, herbs, smoked paprika and the lentils, including the juice.
4 Add the sherry and bring to a gentle simmer.
5 Drizzle in the remaining olive oil and lemon juice and then season. If you think the lemon is a little sharp, you could put in a pinch of sugar.
6 Serve with boiled potatoes and aioli.
