SAUSAGES WITH CREAMY LENTILS  (feeds 3)

Ingredients :

8 good quality pork sausages (I used Cumberland)

1 onion, chopped fine

2 carrots, peeled & chopped fine

1 celery stick, de-stringed and chopped fine

2 tbsp olive oil

2 rashers streaky bacon, diced small

pinch of dried thyme

200ml hot vegetable or chicken stock

a shake or two of Worcestershire Sauce

400g tin green lentils, drained

a handful of frozen peas

a handful of frozen broad beans (or fresh!)

4 tbsp double cream.

Method :

1.  Pre-heat the oven to 180deg C, then put the sausages onto a roasting tin and bake for some 20-25 mins or until golden and cooked through.

2.  Heat the oil in a deep frying pan or wok.  Fry the bacon for 2-3 minutes or until the fat has rendered.

3.  Then add the onion, carrots, celery & thyme and continue cooking until they are softened and begin to brown – around 8-10 minutes.

4.  Pour in the stock and Worcestershire sauce and simmer until the carrots are tender.  Add the lentils, peas and broad beans and continue to simmer until heated through.

5.  Add the cream, stir and taste.  Add seasoning.

6.  Add the sausages and give them around 3-4 minutes in the simmering sauce, before serving with mashed potato.

From http://jennyeatwellsrhubarbginger.blogspot.co.uk