Duchy Organic pork fillet with chorizo, lentils & watercress

Season the pork fillet, then sear in a little oil in a large ovenproof frying pan until golden. Scatter 60g chorizo into the pan and roast for 18-20 minutes, according to the pork pack instructions.

Remove the pork and allow to rest on a board. Meanwhile, add the lentils to the chorizo in the pan and heat through on the hob, adding a generous handful of chopped watercress to wilt and a good splash of water to loosen.

Serve the pork, thickly sliced on an angle, on mounds of lentils, with more watercress alongside, the carving juices spooned around and some crusty bread, if liked.