There was a time when I was growing up that whenever my mother said that we were having lentils for tea the rest of the family would moan and make jokes about Neil from The Young Ones. Though we all secretly loved her lentil concoction.

This dish is a slight variation on my mother’s, removing the turmeric (which only served to stain the saucepan!). I’ve also changed the method slightly in cooking off the lentils with first in water, bay and garlic.

Firstly start the lentils off in a pan of cold water with a single bay leaf and two peeled cloves of garlic. Do not add salt to the water a this only prevents the lentils from softening. Bring to the boil and simmer for 15 minutes. Whilst the lentils are simmering get a softito of onion, leek and garlic going. Then add the finely chopped peppers, do not use green peppers as these are rather bitter. Season with salt and pepper.

Once the lentils have had there time drain them and add to the sofrito mix, also adding half a chicken stock cube, a dash of balsamic vinegar, a dash of red wine and enough water to jusr cover the lentils. Now toast a couple of teaspoons of cumin seeds, I generally do this in a dry frying pan - shaking occasionally, this really bring their flavour out. Simmer everything gently for about an hour, topping up with more water as necessary. Be careful not to let them dry out and stick! Season with salt to taste only once they are ready as salt can prevent the lentils from softening properly.

The lentils are best prepared well in advance as they get better when left to stand a while.