This is one of my all-time favourite autumn recipes. It is easy to make, healthy, low GI and hits the comfort food button big time.

I’m a huge fan of legumes. My chili con carne is awash with a variety of beans and low in (and often without) “carne”. I love hummus in its endless guises. Butterbeans often replace potatoes in mash. Never without a tin of organic chickpeas to add to the slow cooker or a Spanish stew.

Puy lentils are the king of legumes. Named after the Le Puy area in France where they are grown, it’s the only lentil that has its own Protected Designation of Origin. Like a fine wine.

They have a unique, slightly peppery flavour and hold their shape and texture during cooking. No need for soaking. Just 15-20 minutes to cook al dente.

These tiny slate-green nibs of goodness are rich in protein and carbohydrates, and a good source of calcium, phosphorus, iron and B vitamins.

Puy lentils are a great nutritional alternative to rice, pasta and potatoes. They beautifully complement eggs, fish, chicken, sausages or game.

This lentil fricassee is delicious by itself, with a crusty roll to mop up the juices if you must. You can keep it vegetarian, or add some pancetta or bacon lardons. The vegetable stock can be swapped for chicken stock for a richer flavour.

Works equally great topped with a duck leg or breast, some sausages, chicken, a poached egg or an oozing slab of grilled goats cheese atop a chargrilled slice of ciabatta.

To gild the lily, you could wrap the cod (or a chicken breast) in slices of pancetta or bacon.

THE RECIPE

Cod on a Puy Lentil Fricassee (serves 4 – GF LC RSF)

Ingredients

4 cod fillets (or other firm white fish, approx. 150-200gr each)

250 gr dried Puy lentils

1 tbsp butter (or coconut oil)

1-2 tbsp oil (I use rapeseed)

1 onion, finely chopped

1 clove of garlic, crushed or finely chopped

A handful or 2 of pancetta or bacon lardons (optional)

1 scant tbsp grain mustard (optional)

A few sprigs of fresh thyme

500-700 ml vegetable stock (Chicken stock if preferred)

200 gr mushrooms, sliced or roughly chopped (wild mushrooms would be a bonus)

100 gr semi-dried tomatoes in oil, drained and roughly chopped (optional, especially good when serving with goats cheese)

3-4 handfuls of fresh spinach

2-3 tbsp crème fraiche

S&P (lots of P)

Method

Pre-heat the oven to 180 C.

Heat the butter in a heavy-based non-stick pan on medium-high. Add the onion, turn the heat down to medium-low and sweat for 3 mins.

Add the garlic and lardons (if using). Cook for another 3 mins.

Add the lentils, thyme and enough stock to generously cover. Season with S&P. Bring to a boil, then turn the heat down to medium-low, cover and leave to simmer for 10 mins.

Meanwhile, rub some oil all over each cod fillet. Season. Heat another heavy-based non-stick pan to medium high. Add the cod and fry for 2-3 mins (skin side down if skin on).

Turn the cod over and transfer the pan to a 180 C oven to continue cooking for 5-8 mins depending on thickness. You want the fish to be opaque and flaky, only just cooked, but not dry.

(Alternatively, you could cook the cod sous-vide with some thyme on 54 C for 30-45 mins depending on thickness and flash fry in a pan for 15 secs each side)

Add the mushrooms to the lentils. Cover and continue to simmer for another 5 mins. Top up with more stock or water if too dry. You’re looking for a slightly soupy consistency. But bear in mind the mushrooms (and later the spinach) will release their juices too.

Add the spinach, and tomatoes (if using). Cover and simmer until the spinach has just wilted (approx. 5 mins)

Remove the cod from the oven, cover with foil and rest.

Stir the crème fraiche and mustard (if using) through the lentils, just enough to add a creamy touch, but not swimming. Check the seasoning.

Serve the fricassee in a deep dish, topped with the cod.