CANNY COOK: Lentil, Pancetta and goat’s cheese salad for £1.87 a person
CANNY COOK: Lentil, Pancetta and goat’s cheese salad for £1.87 a person
We’ve been curing meat for centuries. The process – whether brining, smoking or drying – was an effective preserving method before modern refrigeration, but it also gave meat a distinctly deep, rich and savoury flavour.
Which is, perhaps, why it is still so popular today.
The long shelf life remains rather useful too. I usually have some chorizo or pancetta knocking around in the fridge, ready for when a dish needs a hit of umami flavour.
Good cured meats can be pricey, though, so the key is to use them a bit like a seasoning rather than as a hero ingredient.
You don’t need a lot to impart that intense salty flavour.
A wholesome, flavour-packed dish to serve either on its own or as a great accompaniment to grilled fish or chicken
A little crumbled or finely chopped chorizo is lovely when you’re frying onions for a frittata or to use in a fish stew.
Diced smoked bacon can add bounds of flavour to a classic vinaigrette and it is great spooned over leafy salads or tossed with boiled new potatoes to serve at a barbecue.
‘Nduja – a spicy and spreadable pork from Southern Italy – is hugely popular right now. You can buy jars of it from most major supermarkets and spread it on bruschetta or tarts, or add it to pasta dishes.
The recipe here uses pancetta to add depth and deliciousness to a simple lentil salad.
If I am cooking for non-meat eaters, I’ll swap it for some chopped sun-dried tomatoes, which are a good vegetarian alternative.
LENTIL, PANCETTA AND GOAT’S CHEESE SALAD
A wholesome, flavour-packed dish to serve either on its own or as a great accompaniment to grilled fish or chicken
Diced smoked bacon can add bounds of flavour to salads
FEEDS 4
£1.87* PER PERSON
METHOD
Rinse the lentils, put in a large saucepan and cover with plenty of fresh cold water. Bring to the boil, then simmer for about
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