Bacon Wrapped Chicken With Lentils

Preheat the grill to a high heat 

Cut the chicken breast[s] in half down the centre

Lay the bacon onto a lightly oiled baking tray (use tin foil to avoid mess!) in rashers of 3 

Lay each piece of chicken over the bacon and wrap it up (see picture)

Put the tray directly under the grill and cook for 10-15 min or until the bacon has cooked, crisped and the chicken is cooked through (the juices run clear when cooked)

Meanwhile, dice the celery

Peel and dice the carrots

Peel and dice the red onion[s]

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a medium-high heat

Once hot, add the diced celery, carrot, onion and bay leaf[ves] with a large pinch of salt

Cook for 5-10 min or until softened

Meanwhile, chop the parsley roughly, including the stalks 

Peel and finely chop (or grate) the garlic

Once the vegetables have softened, add the chopped garlic and cook for 3 min further

Add the Shaoxing wine and cook for 1 min further

Add the lentils (no need to drain) and cook for a further 2 min or until warmed through

Transfer the cooked chicken to a clean board and leave it to cool slightly

Remove the lentils and vegetables from the heat and stir in the clotted cream until it's melted 

Stir in the chopped parsley and season generously with salt and pepper