Flicking through Country Style magazine, as I do, whilst sipping my pot of tea,  I came across a photo that struck something in me.  A simple shot of someones home-office - with the most beautiful antique desk, double French windows, calming blue walls and natural light.  Loads of natural light.

I couldn't stop staring.....

Reading the article about Victoria Varrasso nothing to stop my infatuation as many of the items that make their Daylesford home so stunning were French antiques.  Which then got me thinking about all the beautiful flea markets I've visited in France, and all of the suitcases and boxes filled with vintage trinkets that I've brought home.  Which then got me thinking about France in general.  Which then always, inevitably, leads me to thinking about food.  It's just the way my brain works!

So as a little ode to Victoria's beautiful office and to Country Style for that gorgeous photo (which has inspired me no end), here is a little French inspired recipe.  Feel free to curl up with a bowl and flick through the pages of your favourite magazine.......

Lentils in Red Wine (Paris Mash)

(adapted from Sophie Dahl's Voluptuous Delights Cookbook)

1 ½ cups French green lentils | Coconut oil or olive oil | 200g pancetta, chopped into strips | 1 small red onion, finely chopped | 1 garlic clove, minced | 1/4 cup dry red wine | 1 packed cup baby spinach | 1 tablespoon crème fraîche | small bunch parsley, chopped | Sea salt and freshly ground pepper

Serves 4

1. In a large saucepan, cover the lentils with 4 ½ cups of water (triple the amount lentils you use) and bring to a boil.  Simmer over low heat until tender, 40 minutes. Drain.
2. Heat the coconut oil in a large, deep pan and add the red onion.  Cook over medium heat, stirring occasionally, until softened, about 5 minutes, then add the garlic and cook until fragrant, about 1 minute.
3. Add the lentils and the wine and simmer until the wine has been almost absorbed, about 5 minutes. Add half the spinach and cook until wilted..  
4. Season with salt and pepper and serve warm with the remaining fresh spinach leaves, parsley and a good dollop of creme fraiche.