Roasted Chicken

Peel the carrot and finely dice it. Finely dice the onion and the celery. Remove the ends from your green beans (i.e. top and tail them). Finely chop the parsley and drain and rinse the puy lentils.

Add a tsp of oil to a non-stick pan on medium-high heat. When the oil is hot, cook the pancetta until it is crispy around the edges. Remove the pancetta from the pan and keep it to the side for later.

Heat 1 tbsp of oil in the non-stick pan on medium-low heat. Cook off the onion, celery and carrot, bay leaf and a couple of sprigs of thyme. After about 5 mins they should be nice and soft. Now boil a pot of water with a ¼ tsp of salt for the green beans.

Add the pancetta and the puy lentils to the pan with the cooked vegetables. Toss the ingredients together and season with a couple of pinches of salt and pepper. Turn off the heat. Tip: Taste the mixture and add more salt and pepper if you need to.

Cook the green beans for a minute in the boiling water. Drain them and then immediately run them under cold water. Tip: This is to stop them cooking (i.e. ‘refresh’ them).