Roast pheasant with ricotta & Parma ham
For a really special Sunday lunch pheasant is a good choice. The parma ham crisps us beautifully in the oven and gives the pheasant an eye-catching edge
Puy lentils, squash & kale
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 bay leaf
- 200g puy lentils
- 2 tbsp olive oil
- 1 ½ lemons1 juiced, 1/2 cut into wedges, to serve
- 20g butter
- 2 large sage leavestorn
- 500g butternut squashor another autumn squash, peeled and cut into bite-sized pieces
- 100g kalestems removed and leaves torn into bite-sized pieces
- 1 tbsp roughly chopped flat-leaf parsley
- 2 tbsp toasted hazelnutsroughly chopped
Nutrition: per serving
- kcal362
- fat16g
- saturates4g
- carbs35g
- sugars6g
- fibre9g
- protein16g
- salt0.1g
Method
step 1
Bring a pan of salted water to the boil. Add the bay leaf and lentils, and cook for 12-15 mins until the lentils are tender but still have some bite. Drain, put in a bowl with 1 tbsp olive oil and the lemon juice, then combine.
step 2
Melt the butter in a heavy bottomed frying pan or skillet that has a lid, along with the sage and remaining oil. Add the squash and some seasoning, then stir to coat them in the butter. Put the lid on and cook over a medium heat for 8-10 mins or until just tender, adding a splash of water if you need to stop it catching.
step 3
Add another splash of water to the pan along with the kale. Put the lid on to steam for 3-4 mins until the kale is tender. Put the lentils on a serving platter and arrange the squash and kale on top. Garnish with the parsley and hazelnuts and squeeze over 1 tbsp lemon juice from the remaining lemon wedges, to serve.
