1 Peel and finely chop the onion and garlic. Using a pointed knife, make three incisions in the pork joint and put in the garlic.

2 Put the lentils in a bowl of water and leave to swell.

3 Heat some oil in a deep saucepan and fry the pork joint on all sides until golden. Add the onions and sprig of thyme, season. Pour in 2 cups of water, lower the heat and cover the pan. Simmer for 1 1/2 hours.

4 Strain the lentils and pour them in the pan with the meat. Add just enough water to cover. Put the lid back on and cook for another hour. Add more water during this time if required, so that the joint does not stick. Serve very hot.

Grown from time immemorial, lentils originated in Central Asia and for centuries were the poor man's food. Rome imported whole boatloads of them from Egypt.