Ox tongue with orange lentils | Borough Market

Ingredients

• 150g natural salt (no caking agents)
• 50g light brown sugar
• 3 bay leaves
• 1 tsp coriander seeds
• 6 juniper berries, flattened
• 1 tsp caraway seeds
• 1 cinnamon stick, snapped in half
• 10 cloves
• 10 black peppercorns
• 1 ox tongue
• 1 onions, quartered
• 1 bulb of garlic, cut in half across the middle
• 4 bay leaves
• 1 stick of celery
• 1 tsp cumin seeds, lightly toasted
• 1 tsp flaked sea salt
• 1 mild red chilli, finely diced
• 2 cloves garlic, roughly chopped
• 25g parsley leaves, roughly chopped
• 25g coriander leaves, roughly chopped
• 3 tbsp light olive oil
• 3 tbsp extra virgin olive oil
• ½ tsp caster sugar
• Juice from ¼ lemon
• 300g onions, quartered (ideally a sweet French variety, like Roscoff)
• 200g green or puy lentils
• 2 oranges
• 1 clove of garlic, crushed
• 1 tbsp pomegranate molasses
• 2 tsp Turkish red pepper flakes
• Sea salt and black pepper