Fill and boil your kettle. Scrub the potatoes and chop them into chunks around 1cm across. Put a deep frying pan or wok on a medium-high heat and add 1 tbsp oil and the potatoes. Season with a pinch of salt and pepper. Fry for 5 mins, turning once or twice, so the potatoes start to brown.

While the potatoes fry, tear the mushrooms into smallish pieces. Add them to the potatoes with 100ml boiling water and fry them together for 10 mins, stirring often, till the potatoes are almost tender and the mushrooms are juicy and tender.

While the veg cook, chop any really long or thick pieces of pork into bite-size chunks. Warm a separate frying pan on a medium-high heat, then drizzle in ½ tbsp oil. Add the pork and fry for 7-8 mins, turning every so often, till the pork is golden brown and cooked through.

Meanwhile, peel and grate or crush the garlic. Pick the thyme leaves off their sprigs – though, if the sprigs are tender, you can keep the leaves on them. Roughly chop the thyme. Drain the lentils and rinse them.

Add the garlic and thyme to the potatoes and mushrooms, keeping a pinch of thyme back for garnishing. Tip in the lentils and add the pork. Pour in 150ml hot water from the kettle. Stir, then bubble for 3-4 mins till the potatoes are tender.

Stir 2 tbsp balsamic vinegar into the pork and lentils. Taste and add a pinch more salt or pepper if you think it needs it. Ladle the pork and lentils into 2 warm bowls, garnish with the reserved thyme and serve.