Puy lentils with asparagus, mangetout, hazelnuts & blue cheese

Preheat the oven to 220ºC, gas mark 7. Place the lentils and bay leaves in a pan with enough cold water to cover generously. Bring to the boil and simmer for 30-35 minutes, until tender but still firm to bite. Drain and remove the bay leaves.

While the lentils are cooking, scatter the nuts over a roasting tin and toast in the oven for 5 minutes, then cool and roughly chop. Place the asparagus in the roasting tin and scatter with 1 tbsp oil, the garlic, cumin seeds and seasoning. Roast for 5 minutes, turning once, then add the mangetout and cook for a further 5 minutes until both are tender.

Place the remaining oil, vinegar and seasoning in a bowl. Add the drained lentils, mint, onion, Stilton and hazelnuts. Stir in the asparagus and mangetout. Toss gently together and spoon into dishes. Heat the flatbreads briefly in the oven, then serve on the side.