Honey and Mustard Glazed Pork

Peel and chop the carrot into tiny pieces (less than 1/2cm if possible). Slice the celery lengthways into strips (less than ½cm if possible), then chop the strips widthways into ½cm 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 ½cm pieces. Remove the sage leaves from their stalks and finely chop them.

Next cover the pork fillets with 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 fillets and cook for 2 mins on each side until it has browned.

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

While the porkis in your oven, heat 2 tsp of olive oil in the frying pan you used for the pork on medium heat (if there is still lots of oil left in the pan from the pork, don’t worry about adding more). Add in the carrot, celery, apple and sage 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 1 minute and then remove the mixture from the heat. Test for seasoning and add a little more salt if you need to lift the flavour.

Remove the pork from your oven and immediately pour over your remaining honey glaze. Cover and leave it to rest for a few minutes to let the juices redistribute around the fillet (keeping it nice and moist).