French Style Lentils with Bacon Lardons

Meanwhile halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Drain and rinse the lentils in a sieve.

Heat a drizzle of oil in a large saucepan over medium heat. When hot, add the onion and cook until softened, 6-7 mins, stirring regularly. Add half the garlic, cook for 1 min, then add the red wine vinegar. Allow to evaporate completely before stirring in the water (see ingredients for amount) and the vegetable stock paste. Bring to the boil, then simmer until reduced by half, 3-4 mins.

Meanwhile, cut the ciabatta in half. In a small bowl, mix the hard Italian style cheese with the remaining garlic and the olive oil (see ingredients for amount). Lay the ciabatta onto a baking tray, cut-side up, and spread the cheesy mixture on top. Bake on the middle shelf in your oven until the cheese is bubbling, 6-8 mins, then remove.

Once the stock has reduced, add the spinach a handful at a time and cook until wilted, 2-3 mins. Stir in the lentils, creme fraiche, wholegrain mustard and half the parsley. Bring to the boil to make sure the lentils and spinach are piping hot. Season to taste with salt and pepper, then remove from the heat.

Remove the roasted roots from the oven and drizzle with honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Toss to coat, then sprinkle over the remaining parsley. Spoon the lentils into bowls, top with the roasted roots and serve with the cheesy garlic bread. Enjoy!