a) Pre-heat your grill to high and line a baking tray with foil. b) Trim the carrot, halve lengthways then slice thinly, roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). c) Drain and rinse the lentils.

a) Season the pork steaks with salt and pepper and drizzle on a splash of oil. Lay the pork steaks on your baking tray and grill for 4-5 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. b) When cooked, remove the pork and wrap loosely in foil to rest for a few mins. IMPORTANT: The pork is cooked when no longer pink in the middle.

a) Meanwhile, heat a splash of oil in a saucepan over medium-high heat. b) Add the carrot, stir and cook until softened, 4-5 mins. c) Stir in the garlic and cook for 1 minute.

a) Stir in the mustard and water (see ingredients for amount). Bring to the boil then stir in and dissolve the chicken stock powder. b)Simmer for 2 minutes, stir in the spinach in handfuls and cook until wilted and piping hot, 2-3 mins. Once the spinach has wilted, stir in the crème fraiche and lentils. c) Bubble away for another minute until everything is piping hot. Taste and season with salt and pepper if you like.

a) Slice the pork into thin strips when rested. Don’t throw away any juices!

a) Mix any pork juices into the lentils, bring back up to the boil, then stir in half the parsley. b) Spoon the creamy lentils into your bowls. Top with the pork slices and a sprinkle of remaining parsley. Enjoy!