Start by making the salsa rossa. Heat the olive oil and butter in a saucepan on a low heat. Add the onion, season with a generous pinch of salt and cook gently for about 10 minutes until soft and sweet. Add the garlic and cook for a couple of

minutes, then throw in the cinnamon stick and the chilli flakes and cook for a further 5 minutes. Take out the cinnamon stick, add the fresh tomatoes and cook on a medium heat for a few minutes. Once the tomatoes have cooked down a little, add the tinned tomatoes and vinegar. Season with salt and pepper, then cook on a low heat for 15 minutes. Take o! the heat and set aside.

Meanwhile, cook the lentils. Heat the olive oil and butter to a large saucepan over a low heat. Add the onions, season with a generous pinch of salt and cook gently for 10 minutes, then add the garlic and cook for another couple of minutes. Add the carrots and celery and cook for about 15 minutes until soft and tender, being careful not to let the vegetables catch and colour.

Add the red wine and cook o! the alcohol for a few minutes, then stir in the lentils, bay leaves, thyme and enough stock to cover the lentils.

Bring to a gentle simmer and cook for 30 minutes, or until the lentils are tender but still have a bit of a bite. You may need to add a bit more stock if the lentils are drying out too much. Fish out the woody thyme sprigs, stir in the red wine vinegar and check the seasoning.

Remove the pan from the heat and stir through the chopped parsley, then serve with a drizzle of olive oil and a spoonful of salsa rossa.