Pork medal­lions Puy lentils and parsnips com­plete a tasty trio

The Herald Magazine - - etc BRIAN MAULE CHEF -

ALTHOUGH it’s an un­der­rated meat, I al­ways like to have one pork dish on my menu. By vary­ing the recipes I have con­verted many din­ers to pork, not least my fam­ily.

300g puy lentils

2 cel­ery stalks

4 medal­lions of pork chops

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