a) Trim the carrot, halve lengthways, then thinly slice (no need to peel). Roughly chop the parsley (stalks and all).
b) Peel and grate the garlic (or use a garlic press).
c) D Drain and rinse the brown lentils in a sieve.
d) Mix the honey and half the mustard in a bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

a) Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork steaks with salt and pepper.
b) Once hot, add the pork steaks. Cook until browned, 2-3 mins on each side.
c) Reduce the heat to medium and fry for an additional 6-8 mins, turning every couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.

a) While the pork cooks, heat a drizzle of oil in a medium frying pan on medium-high heat.
b) When hot, add the carrot and cook until soft, 4-5 mins.
c) Stir in the garlic and cook for 1 min more.
d) Once the pork is cooked, remove to a plate and spoon over the honey mustard. Cover with another plate or foil to rest.

a)Stir the remaining mustard and the water for the lentils (see ingredients for amount) into the frying pan. Bring to the boil, stir in the chicken stock paste, then simmer for 2 mins.
b) Stir in the spinach in handfuls and cook until wilted and piping hot, 2-3 mins. Once the spinach has wilted, stir in the creme fraiche and lentils.
c) Bubble away for another min until everything is piping hot. Taste and season with salt and pepper if needed.

a) Once rested, thinly slice the pork steak widthways.
b) Pour any resting juices into the lentils and bring back up to the boil until piping hot.

a) Once piping hot, remove the lentils from the heat and stir through half the parsley.
b) Spoon the lentils into your bowls. Top with the sliced pork and a sprinkle of the remaining parsley to finish. Enjoy!