Haslem Hotel head chef Lewis 
Robertson shares a tasty recipe

INGREDIENTS

(serves 4)

1 large Spanish onion

2 carrots peeled (washed)

3 sticks of celery (washed)

2 cloves of garlic (minced)

1 lemon

300g or a head of kale

½ tsp fennel seeds

2 dried bay leaves

Sea salt, pepper mill and olive oil

1 tsp paprika

300ml white wine

500ml fish stock

200g puy green lentils (soaked in cold water overnight)

3 sprigs of chervil, parsley and dill finely chopped (remove all stalks)

500g tinned chopped tomatoes (drained)

500g chorizo sausage

16 fresh tiger prawns (deshelled and de-veined)

METHOD

Step 1: While measuring out your ingredients, remove the skin from the chorizo sausage and place in an oven at 150 degrees and cook for 45 minutes.

Step 2: Evenly dice the onion, carrot and celery. In a generously oiled pot, start by sweating off the veg with a pinch of salt. This will help release the moisture in the vegetables and allow them to cook evenly.

Step 3: Add the fennel seeds, bay leaves, garlic and smoked paprika. Cook for about two minutes on a low heat to release the flavours from the spices.

Step 4: Drain and rinse the lentils and add them into the pot.

Step 5: Once the chorizo sausage is ready, remove from oven and dice into fingertip sized pieces before placing into the pot.