Our busy lives mean that the predominant definition of a useful recipe is one that can be done in half an hour, with little stress and simple, easily attainable ingredients. This is such a recipe.

However, at the risk of putting you off, there are two extra things you can do that will make this dish even more delicious. First, your pork chops will be so much more tasty with an overnight marinade: garlic, rosemary, lemon zest, black pepper and extra virgin olive oil. Second, this is walnut time of year, and the difference between using dried,

pre-shelled ones and taking advantage of this great seasonal crop by shelling your own is huge: crisp and creamy versus soggy and tasting slightly of old oil. It's still very good the quick way, but like most things in life, you get out what you put in.

Supper for two, takes 30 minutes

2 pork chops, thick is best, preferably

at room temperature

2 carrots (350g) - coarsely grated

½ small red onion - finely chopped

1 tsp each cumin seeds/coriander seeds/mustard seeds

2 tbsp honey

60ml white wine or cider vinegar

50g sultanas

50g shelled walnuts, in quarters

Handful flat-leaf parsley (or coriander), chopped

150g green speckled or puy lentils

500ml chicken stock

light olive oil

Salt and pepper

Put the lentils in a pan with the chicken stock, stick a lid on, bring to the boil and then turn down to a simmer (they should take about 30 minutes).

Pre-heat your grill or griddle to really hot.

In a hot, dry, wide frying pan toast the cumin, coriander and mustard seeds for a couple of minutes until they begin to pop and release their aroma. Tip them out on to a plate, then add a splash of light olive oil into the same frying pan.

Season the chops well on both sides and stick them under the grill/on the griddle.

Saute the grated carrot in the pan for a couple of minutes, tossing and moving it all the time. Then add the walnut pieces and toasted seeds before stirring in the vinegar and honey.

Chuck in the sultanas and let the vinegar reduce quickly so as not to cook the carrot for too long, as it still needs crunch. As soon as all the liquid has gone, turn the heat off and stir the parsley or coriander leaves in.

By now the chops should have had about four minutes, so turn them over. Season the relish with salt and pepper, have a final taste for that sweet-sour balance and adjust if necessary.

After another four minutes, set the chops aside to rest for a couple of minutes, while you check your lentils are cooked and the stock has gone (if not, turn the heat up and let it bubble away).

Season the lentils and serve, spooning any remaining meat juices over the top.