French Style Lentils (v)

Meanwhile, halve, peel and thinly slice the red onion into half moons. Peel and grate the garlic (or use a garlic press). Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). Drain and rinse the lentils in a sieve.

Heat a splash of oil in a frying pan over medium heat. When the oil is hot, add the onion. Cook until softened, stirring regularly, 6-7 mins. Add the garlic, cook for 1 minute, then add the red wine vinegar. Allow to evaporate completely before stirring in the vegetable stock powder and the water (amount specified in the ingredient list). Simmer until the stock has reduced by half, about 8-10 mins.

Cut the ciabatta in half as if you were making a sandwich and place on another baking tray cut side up. Mix the hard Italian cheese with the remaining garlic and olive oil (see ingredients for amount) in a small bowl. Spread the cheesy garlic mixture on top (make sure each piece gets about the same amount!). Bake on the middle shelf of your oven until the cheese is bubbling, 6-8 mins, then remove.

Once the stock has reduced, stir in the baby spinach and cover with a lid. Cook until the spinach has wilted, 2-3 mins. Tip: Stir a few times to ensure the spinach wilts. Mix in the lentils, crème fraîche, wholegrain mustard and half the tarragon. Bring to the boil to make sure the lentils are piping hot. Season to taste with salt and pepper, then remove from the heat.