Chicken with Lentils

This is my simple and quick way of cooking a wonderful French peasant style dish of chicken, pork, sausage and lentils.

Place some chicken thighs and drumsticks in a roasting pan, add some chunks of pork belly. You could use a jointed chicken if you wanted. Drizzle with olive oil and place in a hot oven and roast for about 25-30 minutes.

Cook some large pork sausages in the oven, as these take less time, put them in a little later.

In a large pan, soften some pancetta, diced onions and peppers. Once soft, add a knob of butter and some flour, stir well. Now add herbs, wine and stock. Cook for about ten minutes.

In a hot frying pan, cook some chopped mushrooms.

Prepare the dish.

Take the cooked liquid, add the roast chicken and pork. Slice the sauages and add them and the mushrooms to the pan. I used tinned Puy Lentils, but you could use cooked lentils or a tin of another kind. Mix well and heat through.

Serve with crusty bread.

Slow Roasted Pork Belly

You don’t always have to use expensive cuts of meat to make a wonderful meal, sometimes the cheapest cuts cooked really slowly can have fantastic flavour and texture.

Turn on your oven to its highest temperature.

I chopped some root vegetable, onion and carrot, added some mushrooms and potatoes and placed it in a roasting pan.

I placed the belly pork on the root vegetables and seasoned it. I then placed this in the really hot oven, turning the temperature right down to 160. I then left the pork to roast for about two hours. This may not seem long, but it wasn’t a huge piece of pork like a leg joint.

As it cooked I did add some wine and water now and again to the bottom of the roasting pan, so it didn’t dry out.

The result was a fantastic moist, tender wonderfully flavoured piece of pork. Which I sliced and served with vegetables.

Overall very tasty and a well received on the table.

Slow roasted pork belly

You don’t always have to use expensive cuts of meat to make a wonderful meal, sometimes the cheapest cuts cooked really slowly can have fantastic flavour and texture.

I do have a passion for pork belly, and remembering a dish I had my local pub, when I saw a slab of pork belly on sale at Marks and Spencer decided to create my own version.

Turn on your oven to its highest temperature.

I chopped some root vegetable, onion and carrot, added some mushrooms and potatoes and placed it in a roasting pan.

I placed the belly pork on the root vegetables and seasoned it. I then placed this in the really hot oven, turning the temperature right down to 160. I then left the pork to roast for about two hours. This may not seem long, but it wasn’t a huge piece of pork like a leg joint.

As it cooked I did add some wine and water now and again to the bottom of the roasting pan, so it didn’t dry out.

The result was a fantastic moist, tender wonderfully flavoured piece of pork. Which I sliced and served with vegetables.

Slow roasted pork belly

The pan contained the cooked root veg and the juices and made a wonderfully rich sauce.

Slow roasted pork belly

Overall very tasty and a well received on the table.