Puy lentil ragout, deep fried kale, puffed amaranth from Emeline Gibert, Executive Development Chef

I have chosen this dish as it is very comforting and a healthy recipe that you can easily adapt. With less vegetable stock it can be served as a garnish with whatever you have left from your Christmas dinner or add more stock and make it into a warming soup. You can even add a poached duck egg with a little drizzle of soy sauce for a ramen style dish. This recipe also freezes also really well. We have a lovely tradition in my family, eating lentils on the 1st of January to bring good luck for the rest of the year, so don't forget to save some for then!

Serving size: 4

Prep and cooking time: 1.5 hrs

Ingredients:

• 400g Puy lentils
• 50g onions
• 50g celery
• 50g carrots
• 1 bay leaf
• 2 cloves garlic
• 2 sprigs of thyme
• 1lt vegetable stock
• 1 medium size butternut squash
• 3 parsnips
• 50g extra virgin olive oil
• Salt, pepper and turmeric to your liking

For the garnish:

• 2 spring onions
• 50g puff amaranth
• 2 sprigs of parsley finely chopped
• 100g kale
• Chinese 5 spices & Maldon sea salt to your liking                                                                                                             

Merry Christmas and a Happy and prosperous New Year!