Stuart Gillies’ lentil recipes: braised with pasta and spiced with cod

A spicy, aromatic way with lentils that’s redolent of north African cuisine and that pairs wonderfully with white fish, and a rustic Italian pasta Like most people in 1980s Britain, I didn’t really understand lentils, even though I was a professional cook in my 20s at the time. Until, that is, I had them at a restaurant in France, which braised them very carefully; thereafter I was for ever a convert. My favourites are French puy, Italian casteluccio and Spanish pardina, because they’re all...

By Stuart Gillies