Pigeon and Pork Belly

Ingredients
3 tbsp Puy lentils
1 small bay leaf
1 small garlic clove, finely chopped
5 baby onions
125ml White wine
2 tbsp Olive oil
25g unsalted butter
2 x 100g wood pigeon breasts
50g pork belly
1 tsp sherry vinegar
1 tsp clear honey
lemon juice, to sharpen, optional
salt and pepper
cooked Kale, to serve

Method
1. Wash the lentils in cold water and transfer to a large pan along with the bay leaf, garlic, whole baby onions and wine. Barely cover with cold water, bring to a boil and simmer, uncovered, until the lentils are tender. This should take about 50 minutes; set aside.
2. Heat a frying pan over a moderate heat and add the olive oil and half the butter. Season the pigeon breasts with salt and pepper and sear in the hot pan for 2 minutes on each side. Remove the pan from the heat and leave to rest, loosely covered with foil.
3. Cut the pork into thick strips and season with salt and pepper. Heat a non-stick pan over a moderate heat and cook the pork in the dry pan until golden and crisp – this should take about 6-8 minutes. Pour off any fat from the pan and add the vinegar and honey. Toss the pork strips in the tangy honey mixture.
4. Reheat the lentils, adding any juices from the pan with the pigeon breasts. Add the remaining butter to the lentils, season well, and add a little lemon juice to sharpen, if liked.
5. Scatter the pork strips over the lentils and accompany with the sliced pigeon breast. Serve with wilted kale leaves.