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Ingredients

• 150 g Puy lentils
• 5 tbsp groundnut oil
• 1 large onion, finely diced
• 250 g thick-cutlardons of bacon, lanched
• 1 large sprig of thyme
• 2 bay leaves
• grated zest and juice of 2 lemons
• black pepper
• 4 pork cutlets, 200g each bones cleaned and trimmed

• 100 ml white wine
• 100 ml chicken stock
• 50 ml double cream
• 60 g unsalted butter
• 1 bunch of sage, icked and chopped
• 1 tbsp wholegrain mustard
• A few sage leaves, fried

Description

For A Great Tasty Combination Try Alex MacKay's Recipe For Pork, Served With Lentils And A Sage Mustard Sauce

UK TV