Wash the lentils in cold water and place in a large saucepan. Cover with the chicken stock and bring to a boil, simmering gently for 20 minutes or until the lentils are cooked al dente. Drain well, reserving 100ml of the liquid.

In a large deep frying pan, fry the onions in Olive Oil until softened and translucent. Lower the heat and add the sugar and white wine vinegar. Cook until the liquid has evaporated and the onions have caramelized. Add the garlic, pancetta and One for All and cook until the pancetta is slightly crispy. Add the cooked lentils and reserved liquid, followed by the toasted pine nuts, raisins and cherry tomatoes.

When all the ingredients have warmed through, add the spinach and crumbled feta. Continue to cook until the spinach has just wilted. Season with Sea Salt and Black Pepper and a good drizzle of Olive Oil.