Stuart Gillies' Lentil Recipes: A Fusion of Flavours from France and Italy
Renowned chef Stuart Gillies presents two exceptional lentil-based dishes that showcase the versatility and rich flavours of this humble ingredient. Drawing inspiration from his culinary experiences across Europe, these recipes offer a delightful contrast between spicy, aromatic North African influences and rustic Italian comfort food.
From Professional Cook to Lentil Convert
In the 1980s, as a young professional cook in Britain, Stuart Gillies admits he didn't fully appreciate lentils. His perspective changed dramatically after tasting carefully braised lentils at a French restaurant, sparking a lifelong passion. Today, he champions varieties like French puy, Italian casteluccio, and Spanish pardina for their refined texture, resilience, and delicious taste. These lentils serve as perfect companions to fish, meat, and vegetables, making them a staple in gourmet kitchens.
Cod Fillet with Spiced Puy Lentils and Garlic Butter Crisps
This vibrant dish combines spiced, aromatic lentils with grilled cod fillets, finished with homemade garlic-and-parsley-butter crisps. The preparation takes 20 minutes, with a cooking time of 50 minutes, serving four people.
Ingredients for Spiced Lentils:
- 200g puy lentils
- 20ml rapeseed oil
- 1 shallot, peeled and finely chopped
- 10g fresh ginger, peeled and finely grated
- 1 garlic clove, peeled and finely grated
- 1 small red chilli, finely chopped
- 1 tbsp ground cumin
- 25g balsamic vinegar
- 10g chilli sauce
- 15g sweet soy sauce
- 250ml tomato juice
- 30g tomato passata
- Juice of ½ lime
- 1 small bunch coriander, chopped
- Flaky sea salt
Garlic Butter:
- 1 garlic clove, grated
- 50g softened butter
- Juice of ½ lemon
- 30g parsley leaves, roughly chopped
- Salt
Potato Crisps:
- Vegetable oil for frying
- 2 Maris Piper potatoes (about 400g), peeled
- Fine sea salt
Cod:
- 4 sustainably-sourced cod fillet portions (160g each)
- Salt and pepper
- 25ml rapeseed oil
- 1 sprig fresh rosemary
- 50g butter
Method: Begin by washing the lentils thoroughly in cold water for five minutes, then drain and cook in a saucepan with cold water for 15-20 minutes until tender. In the same pan, heat rapeseed oil and sweat the shallot, ginger, garlic, and chilli until soft. Add cumin and balsamic vinegar, bring to a boil, then stir in chilli sauce, soy sauce, tomato juice, and passata. Fold in the cooked lentils, bring to a boil, and finish with lime juice, coriander, and salt.
For the garlic butter, mix garlic, butter, lemon juice, parsley, and salt, then set aside. Fry thinly sliced potatoes in hot oil until golden brown, drain, and toss with melted garlic butter. Season the cod fillets, fry skin-side down with rosemary, then flip and cook with butter until done. Serve the reheated lentils topped with cod and garlic crisps.
Braised Lentils with Tagliatelle and Toasted Brioche Crumbs
This Italian-inspired dish features rich, earthy lentils paired with silky fresh pasta, based on a meal from Gillies' time at the Lord Byron hotel in Rome. Preparation takes 15 minutes, cooking 45 minutes, serving four.
Ingredients:
- 250g dried puy lentils
- 50ml rapeseed oil
- 1 small carrot, finely diced
- 1 shallot, finely diced
- ¼ leek, finely diced
- 2 garlic cloves, crushed
- 1 sprig fresh thyme
- 1 small bunch flat-leaf parsley, chopped
- 750ml hot vegetable stock
- Salt and black pepper
- 75g butter
- 50g brioche, blitzed to crumbs
- 500g fresh tagliatelle
- Grated parmesan to finish
Method: Wash the lentils in cold water for five minutes, then drain. In a casserole, sweat the carrot, shallot, leek, and garlic in oil until soft. Add lentils, thyme, parsley, and stock, simmering for 25-30 minutes until tender. Season and cool; chilling overnight enhances flavours. Melt butter in a pan, toast brioche crumbs until browned, and set aside. Reheat lentils with extra stock and butter, adjusting seasoning. Cook tagliatelle al dente, toss with lentils, and serve topped with brioche crumbs and parmesan.
Stuart Gillies, chef patron of Bankhouse in Chislehurst and Number Eight in Sevenoaks, Kent, emphasises that these dishes not only offer exquisite taste but also provide nutritious, comforting meals perfect for any occasion.
