Mustardy Pork & Lentils

Boil a kettle

Combine the honey and wholegrain mustard in a large bowl - this is your marinade

Add the pork steaks and mix well to coat them fully

Season to your taste with salt and pepper and set aside until step 5

Peel and chop the carrot(s) into small dice

Peel and finely chop the onion(s)

Finely chop the celery

Add 1-2 tbsp of olive oil to a large pot with a matching lid on a medium-high heat

Once the oil is hot, add the carrot, onion and celery and cook for 5 min with a pinch of salt, until the onion is soft

Peel and finely chop the garlic clove(s) in the meantime

Add the bay leaf(ves) & garlic to the pot - cook for 1 min further before adding the lentils, stock cube(s) & 500ml (1L) of boiling water, stir well & reduce the heat

Simmer with the lid on over a high heat and cook the lentils for 15-20 min before step 5 (add more water if necessary)

Once the lentils have cooked for 15-20 minutes, place another pan on a medium high heat

Shake the excess honey mustard mix off the steaks (but reserve the excess for step 7)

Add the steaks to the hot pan and cook for 5 min on each side, or until slightly charred on the outside and cooked through

Set the steaks aside on a plate and cover with a clean teatowel to rest for 5 min before slicing

Stir the remaining honey mustard marinade into the lentils and cook for 1 min

Once the lentils are cooked, remove them from the heat and stir the spinach through until it's wilted, season to taste with salt & pepper