Honey and Mustard Glazed Pork

Peel and chop the carrot into tiny pieces (less than half a centimetre if possible). Slice the celery lengthways into strips less than ½ cm if possible, then chop the strips widthways into ½ cm cubes. Peel the apple and remove the core (the easiest way is to cut it in quarters lengthways through the core then cut the core from each piece). Chop the apple into ½ cm pieces.

Next cover your pork fillet in a good pinch of salt and pepper. Heat 1 tbsp of olive oil in a frying pan on medium-high heat. Once the oil is really hot (gently) add in the pork fillet and cook for a couple of mins on each side until it has nicely browned off.

Mix together the honey and the mustard and spread half of it over the pork fillet. Transfer the fillet to a baking tray and cook in the oven for 12-15 mins (we prefer less time for a slightly pink finish). Keep the frying pan.

While the pork is in the oven heat 2 tsp of olive oil in the frying pan you used for the pork on medium heat. Add in the carrot, celery and apple with ¼ tsp of salt and a few good grinds of pepper and cook for 5 mins.

Drain and rinse the lentils before adding them to the pan. Gently stir everything together for a minute and then remove the mixture from the heat. Test the mixture for seasoning and add a little more salt if you need to lift the flavour.

Very finely chop the parsley. Remove the pork from the oven and immediately pour over the remaining honey glaze. Leave it to rest for a few minutes to let the juices redistribute around the fillet (keeping it nice and moist).