• Tenderloin of lamb
• 160 g chopped onion
• 160 g celeriac, cut into thin strips
• 3 cloves of garlic, chopped
• 2 red peppers, 160 g leeks
• 4 tomatoes, skinned, deseeded and sliced
• 25 g fresh parsley and 50 g fresh basil
• Olive oil, double cream, 400 g puy lentils
• 100 ml white wine

Almond pesto dressing

• 50 gms ground almonds
• 6 tbls fresh basil
• 3 tbls fresh flat leaved parsley
• 3 tbls fresh mint, juice of 1 lemon
• 2 tbls white wine vinegar
• 6 tbls extra virgin olive oil
• Salt and pepper

Place red peppers in small roasting tin, cook for 30-40 minutes turning 2-3 times. When skins are well-blistered remove from oven and cover with cling film, leave until cold.
Pour small amount of olive oil in thick-bottomed pan, place over low heat, add onion, celeriac, leeks and garlic, cover with lid and sweat over low heat for 10 minutes. Deglaze pan with white wine and reduce to a glaze. Add tomatoes and reduce by half. Peel and de-seed red peppers, blend flesh to a fine puree. Add puree to pan of vegetables and bring to a gentle simmer. Add cream, freshly chopped parsley and basil. Cook lentils in simmering unsalted water till tender. Add to vegetables. Season with salt and pepper.
Keep lentils warm for serving. Roast the lamb in hot non-stick pan until golden brown. Lower the heat and cook lamb for about 5-8 minutes until meat is pink. Slice the lamb. Arrange neatly on a plate.

Blend all ingredients of almond pesto dressing until smooth.