• 400 gramme pack of good quality pork sausages
  • 1 heaped cup of puy or other small green lentils rinsed in a sieve under running water
  • 4 rashers of smoked streaky bacon or smoked pancetta,diced
  • 3 cups good quality chicken or vegetable stock
  • 2 celery sticks,diced
  • 1 medium carrot,peeled & diced
  • a couple of sprigs of fresh lemon thyme,leaves only
  • 3 small fresh bay leaves or 2 dried
  • 3 fat cloves of garlic,finely sliced
  • 1 teaspoon smoked maldon sea salt or unsmoked will do
  • 1 teaspoon ground black pepper.malabar has a nice heat if you can get it.
  • 250 grammes tesco frozen mushroom mix or mixed fresh mushrooms coarsley chopped
  • 1 tablespoon extra virgin rapeseed or olive oil


  • STEP 1
    pour the oil into a COLD,heavy bottomed pan,add the sausages,turn on the heat and,when the sausages start to sizzle,adjust your hob to maintain that heat setting.this avoids the sausages splitting.turn to brown on all sides.
  • STEP 2
    remove the sausages & add the bacon/pancetta to the pan.stir until it starts to colour & the fat runs then add the diced veg/garlic & continue to stir for a few minutes.
  • STEP 3
    add the lentils,herbs & mushrooms & turn to coat everything in the flavoured oil for a couple of minutes.return the sausages to the pan & add the stock.bring to the boil,cover with a tight fitting lid & turn down to a gentle simmer.stir occasionally.
  • STEP 4
    after 15/20 minutes of simmering,remove the lid,stir,taste & add salt/pepper to taste.replace the lid & simmer for a further 10/15 mins.after the end of the cooking time virtually all of the liquid should have been absorbed & the lentils still al denté.if not,remove the lid & boil to reduce.
  • STEP 5
    serve with crusty bread & a glass or two of chilled pinot noir

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