4 large chard leaves, sliced 1cm/Β½ inch thick
1 clove garlic
1 clove garlic, chopped
Β½ lemon, juice only
4 sage leaves
8 sage leaves
110g/4oz Puy lentils
Β½ tsp dried chilli flakes
4 tbsp balsamic vinegar
salt and freshly ground black pepper, to taste
2 tbsp extra virgin olive oil
2tbsp olive oil
50g/2oz unsalted butter
4 tbsp crème fraîche
4 x 1cm/Β½ inch thick slices calf's liver
8 slices smoked pancetta