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Ingredients

• 225 g puy lentils, soaked overnight in water
• 1 litres chicken stock
• 1 sprigs thyme
• 1 bay leaf
• 1 cloves garlic, bashed
• 25 g butter
• 50 g smoked bacon, finely diced
• 200 g mixture carrot, celery, swede, turnip and shallots, finely diced

• 50 g butter
• 2 onions, finely chopped
• 1 cloves garlic, crushed
• 200 ml madeira
• 200 ml dark veal or beef stock
• 200 g rump of beef, minced
• 200 g ox hearts, minced
• 200 g ox kidney, minced
• 200 g lambs liver, minced
• tsp thyme
• tsp chopped sage
• tsp chopped parsley
• 1 egg
• 12 large leaves cabbage
• 450 g pig's caul fat, soaked in water
• 1.5 litres dark beef or veal stock

• 25 g butter
• 12 shallots, finely sliced
• 200 ml madeira
• 400 ml dark beef or veal stock

• rings deep-fried shallots, optional
• dried sage leaves, optional
• creamed potatoes

Description

Richard Turner Cooks His Michelin-starred Version Of The Midlands' Favourite, Replacing Mushy Peas With Lentils And Onions With Shallots

UK TV