RECIPE: JO PRATT'S SCALLOPS WITH PUY LENTILS, PORCINI AND ASPARAGUS
Ingredients: (Serves 4) 20g dried porcini mushrooms 300g puy lentils 1 bay leaf 2 cloves garlic, peeled 3tbsp extra virgin olive oil, plus extra for drizzling 200g baby plum tomatoes, halved 2tbsp chopped flat-leaf parsley