For this recipe, you should you whole lentils ("Puy Lentils"), which are coloured green, rather than the more usual split lentils, which have the outer shell removed and are coloured bright orange. The objective is that the lentils remain somewhat firm, rather than going all mushy.

Wash a cup of green lentils and put them in a saucepan. Add two cups of boiling water and a chicken stock cube. Bring the mixture to the boil, stiring to ensure that the stock cube is dissolved.

Cook gently for about twenty minutes, so that almost all of the liquid has been absorbed and the lentils are soft. Allow the lentils to cool, then drain off any remaining liquid.

While the lentils are cooking, make up some of my Balsamic Salad Dressing.

Slice half a mild red onion very finely. Open a small tin of anchovy fillets and drain off all of the oil.

To assemble, gently stir the salid dressing into the cooled lentils to coat them, then pile in the centres of four small plates or dishes. Decorate each plate with the sliced red onion and two or three anchovy fillets. Serve with fresh crusty bread.