French Lentils

Halve, peel and thinly slice the red onion into half moons. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley. Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). Keep the two herbs separate. Drain and rinse the lentils in a sieve.

Heat a splash of oil in a large frying pan over medium heat. When the oil is hot, add the onion. Cook until softened, 5 mins. Add the garlic and cook for 1 minute more. Add the red wine vinegar and allow to evaporate completely before stirring in the vegetable stock pot and the water (amount specified in the ingredient list). Simmer until the stock has reduced by half, about 10 mins.

Meanwhile, slice the ciabatta into 2cm chunks and place on another baking tray. Drizzle over a glug of olive oil, sprinkle on the hard Italian cheese and season with a good grind of black pepper. Toss together. Bake on the middle shelf of your oven until golden, 7-8 mins.

Once the stock has reduced, stir in the baby spinach, lentils and crème fraîche. Bring to a simmer and cook until the spinach has wilted, 3-4 mins. TIP: Stir a few times whilst this is happening to ensure the spinach wilts evenly. Add the wholegrain mustard and parsley then remove from the heat. Season to taste with salt and black pepper.