Pork fillet with Puy lentils, salsa verde & roast baby fennel

Went all out tonight for me and posh housemate P – and with a combo of my own, natch. Fillet of pork (browned all over in my new frying pan, oven for eight mins, a bit of a rest) with salsa verde, Puy lentils, and baby fennel – adorable, spotted in Waitrose on my lunch break – which I goldenised in a pan before roasting. I think he’d agree it was a rather good effort. Well done me.

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Salsa Verde

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In a blender: a fat garlic clove, crushed; a large man’s handful each of mint, basil and flat leaf parsley leaves; one tbsp Dijon; two tbsp capers; 100ml olive oil; six anchovy fillets. Blitz to a slush.

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Lentils

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Peel a carrot and a stick of celery, and chop those, plus an onion, into little, even chunks. Sweat in 15g of butter for 7ish mins until the onion is translucent. Stir in 150g Puy lentils, and pour on enough water to cover + 2.5cm above the surface. Add salt. Cook till lentils are tender – half an hour or so.

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