River Cottage

Put the lentils into a saucepan and cover with cold water. Bring to the boil and boil for 1 minute only, then drain and return to the pan. Pour on enough water to cover them by 1cm or so. Add the garlic, and bay leaf and parsley stalks, if using. Bring to a very gentle simmer and cook slowly for about 25 minutes, topping up with boiling water if necessary, until tender but not mushy.

Drain the lentils and discard the herbs and garlic. Toss with 1 tablespoon of the extra virgin olive oil and some salt and pepper and set aside to cool completely.

Warm the orange or apple juice in a small pan until hot but not boiling. Remove from the heat, throw in the raisins and leave to soak in the hot juice for at least half an hour.

Meanwhile, peel the celeriac, then cut into very thin matchsticks or julienne.

Drain the raisins and set aside, reserving the juice. Mix this juice with the remaining 2 tablespoons olive oil, the cider vinegar and some salt and pepper to make a dressing.

Add the dressing to the lentils, along with the celeriac and raisins. Toss to combine, then leave for at least 20 minutes – up to an hour – to allow the flavours to mingle before serving.

LINKS

Get the book that inspired the series: Hugh's Three Good Things.