This is a very cheerful dinner. Radishes and potatoes are roasted in a little honey and lemon to exaggerate their sweetness, offset
by the crispy roast lentils. I use my favorite spring leaf here, sorrel. Its bright lemony flavor makes you sit up when you take a mouthful. This recipe is everything I want in the winter, brightness that somehow makes your mouth water. If you can’t get hold of sorrel, scrunch a couple of handfuls of spinach together with the juice of half a lemon and roughly shred. Scatter over the top in place of the sorrel. It won’t be quite as pretty, but it will taste great. Look out for the long breakfast radishes here or the unusual purple ones; they will add some extra-good looks. The flavors in the salad are subtle, so be sure to season it carefully.