- A 400g tin of green lentils
- A head of fennel
- 1 marrow
- 1 lime
- 2 bone-in pork chops
- A 400g punnet of plums
- 1 tsp turmeric
- 1 tbsp honey
- 1 tbsp + 1 tsp olive oil
- Sea salt and freshly ground pepper
- 5 tbsp cold water
- A couple of baking trays
- Frying pan
Heat your oven to 200°C/Fan 180°C/Gas 6.
Trim the fennel and cut into thick slices. Halve the marrow, scoop out the seeds and cut into rough chunks. Arrange the veg on a baking tray. Zest the lime and sprinkle over. Toss with 1 tbsp oil and a pinch of seasoning. Roast in the oven for 25 mins.
Set a heavy frying pan over a high heat. Rub the chops with salt and pepper and 1 tsp oil. Fry for 1-2 mins on each side.
Transfer the chops onto a baking tray. Slide into the oven for 12-15 mins, or till cooked through. Pop them on a plate. Loosely cover with foil to rest.
Halve the plums and scoop out the stones. Tip them into the frying pan and add 1 tsp turmeric and 1 tbsp honey. Cook for 1-2 mins over a medium heat till the plums start to caramelise. Add 4 tbsp water and simmer for 5 mins till it forms a sauce.
Drain and rinse the lentils, then tip into a pan. Squeeze the lime juice onto the lentils, and pour over any resting juices from the chops. Add 1 tbsp cold water and place on a medium heat. Heat the lentils, stirring carefully for 5 mins.
Spoon some of the lentils onto each plate and top with a pork chop. Drizzle over a generous amount of the sticky plum sauce and serve with the roasted veg.
Get the glow
Bright yellow turmeric adds a golden gloss to curries, soups and salad dressings. Don't be tempted to add too much, as it can start to taste bitter. Try adding a pinch of your leftover turmeric to potatoes before roasting them.