Warm mushroom and kale salad

Preheat the oven to 200°C, gas mark 6. Put the mushrooms in a small roasting tin, scatter over the garlic, chilli and pancetta and add 2 thyme sprigs. Drizzle with 1 tsp of the oil, cover with foil, then bake for 15 minutes. Remove the foil and cook for a further 10 minutes until the pancetta is crisp. Discard the thyme.

Meanwhile, put the kale in a serving bowl and add the remaining oil and the lemon juice. Using your hands, massage the leaves for 3-4 minutes until soft and shiny. Stir in the lentils and roasted mushrooms and all their juices. Strip the leaves from the remaining thyme sprigs and sprinkle over; serve warm.