Slow Roast Wild Boar Belly With Cider & Puy Lentils

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1 1/2 kg wild boar belly, skin scored by your butcher or with a Stanley knife

3 x carrots, cut in half lengthwise for the belly to sit on

2 large shallots, skinned and halved

few cloves garlic, skins on

1 or 2 x Bay Leaf

few sprigs fresh thyme

white peppercorns

250 gm Puy Lentils

250 ml Cider

250 ml Stock

Sea Salt

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