Lentils on toast is a surprising delight. I’ve added cream and salami for a bottom-widening effect. Have it by the fire with a glass of red and think of me. I’m using tinned lentils because they are pretty brilliant. If you can’t find them, of course cook your own. Puy lentils are best.
Serves 4
cream 250ml
lentils 1 x 400g tin, drained and rinsed
sliced salami 100g, shredded
fresh thyme 1 sprig
balsamic vinegar 1 tsp
country loaf 4 thick slices
garlic 1 clove, cut in half
olive oil a drizzle
Put the cream in a saucepan and slowly reduce by a third, taking care that it doesn’t boil over. Add the lentils, salami, thyme and balsamic vinegar to the reduced cream. Season and keep warm. Toast the bread, then rub it thoroughly with the garlic.
To serve, put the toast on warm plates, then drizzle over a little oil and spoon the lentil mixture on top.
From Butter Boy by Paul Flynn (Nine Bean Rows, £31). To order a copy for £27.28 go to guardianbookshop.com
