Ingredients

• 110g/4oz Puy lentils
• 4 sage leaves
• 1 clove garlic
• ½ lemon
• juice only
• 2 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• to taste
• 4 large chard leaves
• sliced 1cm/½ inch thick
• 2tbsp olive oil
• 1 clove garlic
• chopped
• ½ tsp dried chilli flakes
• 4 x 1cm/½ inch thick slices calf's liver
• 50g/2oz unsalted butter
• 8 sage leaves
• 8 slices smoked pancetta
• 4 tbsp balsamic vinegar
• 4 tbsp crème fraîche

Directions

• Place the lentils
• sage and one garlic clove into a pan and cover with water.
• Bring to a boil
• then reduce the heat and simmer for 30 minutes until the lentils are tender. Drain and return to the pan.
• Season to taste with salt and freshly ground black pepper
• a squeeze of lemon juice and the olive oil. Keep warm until needed.
• For the chard
• bring another pan of salted water to the boil. Add the chard and cook for 1-2 minutes until tender. Drain and set aside.
• Heat a frying pan until hot and add the olive oil
• garlic and chilli and the chard. Stir-fry for one minute.
• For the liver
• heat a large frying pan
• add the butter
• pancetta and sage and cook for two minutes until crispy.
• Add the liver and cook for a further one minute on each side. Remove from the pan and place on serving plates.
• To make the balsamic sauce
• drain off any excess fat in the frying pan and return to the heat. Add the balsamic vinegar and crème fraîche and cook for one minute
• whisking to combine.
• To serve
• add the braised chard to the plates
• then top each plate with a spoonful of lentils.
• Spoon over the balsamic sauce.