Sumac-spiced pork cutlets with Brussels sprouts and lentils

For braised lentils, place lentils, bay, garlic and enough water to cover by 5cm in a deep frying pan. Bring to simmer then reduce heat to low; cook until lentils are still slightly firm (15 minutes). Add wine and stock; cook until tender and liquid is reduced by half (10 minutes).

Meanwhile, preheat oven to 200˚C fan-forced. Heat a little oil in a large ovenproof frying pan over medium heat; cook bacon, stirring frequently until golden (4-5 minutes); set aside. Cook, shallots, cut-side down first in pan until browned (2 minutes each side); set aside. Drizzle pan with oil; cook Brussels sprouts, cut-side down first until browned (1½ minutes each side); set aside.

Rub cutlets with sumac and season all over. Drizzle pan with oil; cook cutlets, turning once until golden (2-3 minutes). Transfer to oven, bake until just cooked through (4-5 minutes).

Meanwhile, stir bacon and Brussels sprouts into lentils; cook over low heat for a further 5 minutes or until sprouts are warmed and tender. Discard garlic and bay, then stir in oil, vinegar and bronze fennel and season to taste.

Serve cutlets with braised lentils and sprouts, scattered with extra
bronze fennel.