- 8 good quality pork sausages
- 1 onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 celery stick
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 2 streaky bacon rashers, chopped
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 2 fresh thyme sprigs or a pinch if dried
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 200ml hot vegetable stock (a cube is fine)
- 410g can green lentil
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 4 tbsp crème fraîche or double cream
Preheat the grill. Grill the sausages for 15-20 minutes, turning occasionally, until they are evenly browned and cooked through.
Meanwhile, chop the onion, carrots and celery into small pieces. (A food processor can make short work of this.) Heat the sunflower oil in a medium pan. Fry the bacon for 2 minutes, then stir in the chopped vegetables and thyme. Cook over a medium heat for 8 minutes, stirring occasionally, until the vegetables have softened and are beginning to brown.
Pour in the stock and simmer for 8 minutes until the carrots are tender. Drain the lentils, then stir into the vegetables. Heat through for a couple of minutes, then season and stir in the créme fraiche or cream. Serve with the grilled sausages.