Ingredients:

• 2 red onions, chopped
• 30g shitake mushrooms
• 50g dice pancetta bacon
• 300ml Port
• 500ml chicken stock
• 400g Beluga lentils
• 2 sprigs rosemary
• 3 sprigs thyme
• 1 bay leave
• 1 chicken, backbone removed and halved
• 50ml olive oil
• Sea salt

Method:

• Preheat your oven to 200°C/390°F/gas mark 6.
• Add chopped onions to a large roasting pan. Sprinkle over the sliced shitake mushrooms and chopped pancetta bacon – fry for 2 to 3 mins.
• Pour over the Port and chicken stock and add the Beluga lentils, rosemary, thyme and bay leave – stir well.
• Place the halved chicken on top and then pour over the olive oil and sprinkle with sea salt.
• Roast for 1 hour or until the juices of the chicken run clear.
• Carve the chicken and divide the lentils between plates. Serve immediately with fresh crusty bread.