The ONLY way to cook lentils with Marco Pierre White | Meet your Maestro | BBC Maestro

saffron threads

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and health benefits, while paprika is more affordable and still flavorful.

cod fillets

🥗Healthier: hake

💰Cheaper: pollock

Hake is a healthier option with a similar texture, while pollock is budget-friendly.

Cover lentils generously with water and bring to a simmer.

Once simmering, refresh the lentils under cold water and drain them.

Add lentils to a pot with chicken stock, a generous amount of olive oil, garlic, thyme, and bay leaf.

Bring the lentils to a simmer and then pull them to the side to cook for about 25 to 35 minutes without seasoning.

Season the lentils with salt and pepper at the end of cooking.

Cool the lentils on a board to prevent them from becoming mushy.

Store cooled lentils in a tub in the fridge, where they will last for three to four days.

Heat olive oil in a pan and add cod skin-side down, seasoned beforehand.

Warm the lentils in a separate pan while the cod cooks.

Add mushrooms to another pan with olive oil and seasoning, then place under the grill.

Check the cod for doneness using a cocktail stick; if there's resistance, it's not fully cooked yet.

Bring the heat into the lentils slowly and toss the mushrooms as they wilt down.

Ensure the lentils are softer than the texture of the fish before serving.

Dress the lentils with olive oil, crystal salt, and vintage balsamic vinegar, and garnish with parsley.

Serve the dish in the pan to retain all flavors.

Cooking Techniques

Equipment Needed

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Dietary

Allergens