- 8 good-quality pork sausages
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 carrots, finely chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 celery sticks, finely chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 rosemary sprigs, 1 chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 3 garlic cloves, roughly chopped
- 175g dried green lentils, rinsed
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 400g can chopped tomatoes
- 700ml stock
- 1kg potatoes, cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 150ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
Fry the sausages in 1 tbsp oil in a casserole dish until brown. Remove. Tip in the carrots, celery and onion and cook for 10 mins, adding the chopped rosemary and half the garlic for the final min. Add the lentils, tomatoes and stock. Return the sausages, bring to the boil, cover and simmer for 20 mins. Remove the lid and cook for a further 10-15 mins until lentils are soft. Season.
Meanwhile, boil the potatoes until tender. In another pan, heat the milk, remaining garlic and rosemary until just about to boil, then turn off heat. Drain the potatoes well.
Sieve the hot milk over the rest of the potatoes and mash with the remaining oil, then season. Serve with the stew.