Sauté of spinach and lentils with crispy pancetta

Method

1. Place half of the oil in a heavy based pan over a moderate heat. Add the onion, thyme and garlic and fry gently for 15-20 minutes until soft and golden. Set aside

2. Place the lentils in a saucepan, cover with cold water and bring to the boil. Cook for about 15 minutes; drain and refresh.

3. Set the oven to 200C/gas 6. Place the pancetta slices on a baking sheet, and place another baking sheet directly on top to ensure that the pancetta is evenly crisp. Roast in the oven for 15-20 minutes.

4. Pour the remaining oil into a frying pan and add the lentils and spinach. Allow the spinach to wilt a little, then add the caramelised garlic, onions and thyme. Add a squeeze of lemon; toss all the ingredients together well and season.

5. To serve, place a large round pastry cutter in the centre of a plate and fill with the lentil mixture, gently pressing the mixture down. Slide off the cutter to leave a 'tower' of lentils and top with a spoonful of crème fraîche and the crispy pancetta.