Salsa Verde Recipe Ingredients

• 3 small cornichons chopped
• 3 anchovy fillets rinsed
• 1 big bunch of parsley chopped finely (None of those mini bags from the supermarket. Get a bunch from your local market)
• Leaves from 2 sprigs of mint chopped finely
• 1 garlic clove grated
• 1/4 of a banana shallot chopped finely
• 1/4 roasted red pepper from a jar chopped finely
• zest and juice of half a lemon
• 3 teaspoons sherry vinegar
• 1 teaspoon Dijon mustard
• A good glug of olive oil. You can add more later if needs be
• Ground black pepper to taste

Instructions

You can either add everything to a food processor and blitz or I used a hand blender to make the mix slightly smooth. Don’t go too mental as you don’t want it too runny and still have a bit of texture.

This can be done a day ahead as it keeps well for a few days in the fridge. I used some leftovers with fried runny eggs on toast for breakfast the following day, which were lush!

Puy lentils with red wine ingredients

• 1 tin of ready cooked green lentils
• 1/2 carrot chopped finely
• 3/4 banana shallot chopped finely
• 1/2 celery stick chopped finely
• 1 stock cube with 50ml hot water
• 1 clove garlic grated
• leaves from 2 cavolo nero stalks chopped into ribbons
• glug of red wine or vermouth
• Black pepper to taste

Instructions

1. Gently fry the carrot for a few minutes in olive oil on it’s own. Add the shallot and celery and cook for another couple of minutes.
2. Add the garlic and cavolo nero and cook for another couple of minutes.
3. Add the lentils,stock, water and wine/vermouth and stir.
4. Cook on medium heat so that the veg and lentils take in some of the flavour, soften and the liquid reduces for about 10 minutes.

Serve with a medium / rare steak sliced in slithers and / or a large king prawn and a few dollops of the salsa verde