Sausages and lentils with herb relish

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Step 1

Preheat the oven to 180°C fan (375°F), Gas Mark

Step 2

Heat the olive oil in a 30cm (12in) ovenproof sauté pan and brown the sausages all over (you just need to colour them, not cook them through).

Step 3

Lift the sausages out.

Step 4

Add the onion, celery, carrot and pancetta or bacon lardons to the pan and sauté until the bacon is golden.

Step 5

Separately mix the stock and wine or cider together in a jug.

Step 6

Add the garlic and lentils to the pan with the bay leaves and toss with the vegetables, then add 550ml (1 pint) of the stock mixture.

Step 7

Bring to the boil, season, return the sausages, then transfer to the oven.

Step 8

Cook, uncovered, for 15 minutes.

Step 9

Stir and add the rest of the stock mixture, then cover and bake for a final 25-30 minutes.

Step 10

The lentils should be tender and the liquid almost completely absorbed.

Step 11

Taste for seasoning, though the reduced stock, wine and bacon should have made the dish quite salty enough.

Step 12

Make the relish.

Step 13

Either chop the herbs and capers finely and mix with the other ingredients, or whizz everything together in a food processor.

Step 14

Taste for seasoning

Step 15

Serve the sausages and lentils with the relish.

Step 16

Offer Dijon mustard and crusty bread on the side.