Tarragon and Mustard Marinated Pork Cutlet with Puy Lentils and Salsa Verde.

 

Marinate the pork in whole grain mustard, tarragon vinegar and a little vegatable oil for several hours or over night.

Place the lentils in a saucepan with a dash of wine and cover with vegatable stock (do not season as salt will make the lentils go tough), bring to a boil and simmer for 20/25mins until they are tender, but  still have a bit of bite.

While the lentils are cooking make a salsa verde using parsley and a few other soft herbs, chopped capers, dijon mustard, seasoning and some olive oil.

Drain the lentils and leave in the saucepan with some chopped red onion and carrot battons. Replace the lid and put to one side for five mins, this will parr cook the onion and carrot.

Make a classic french dressing with plenty of salt and pepper and dress the lentils.

Pan fry or griddle your pork, seasoning it on both sides.

While it is resting add lots of ripped parsley leaves to the lentils, which by now should be warm rather than hot and serve the pork on a bed of lentils topped with the salsa verde.

Tomato and Basil Soup with Pesto.

 

Quarter and de-seed half of your tomoatoes and place on a baking tray with a little oil and seasoning then roast in the oven until cooked, allow to cool.

With the reamining tomatoes score a cross on the top of them with a sharp knife and drop into a pan of boiling water.

When the water returns to the boil drain and when cool enough peel the skins from the fruits and de-seed. 

Add a chopped shallot, a small chopped stick of cellery and a small amount of chopped carrot to a pan and soften in oil.

When softened season with salt and pepper and add all the the tomatoes, along with some veg stock and a handful of torn basil leaves then simmer until everything is cooked through.

Biltz in a blender then return to the pan to reheat.

Serve with freshly made pesto and a few extra chopped basil leaves.