Sausage and lentil casserole
by Geoffrey Smeddle

Ingredients

Fresh Meat

  • 8 pork sausages
  • 180g of bacon, cut into strips

Fruit & Vegetables

  • 2 garlic cloves, peeled and chopped
  • 2 onions, finely chopped
  • 1 fennel bulb, chopped
  • 1 celery stick, chopped
  • 1 large carrot, chopped

Salad & Fresh Herbs

  • 1 tsp thyme leaves, chopped

Store Cupboard

  • 450ml of chicken stock
  • 1 tsp redcurrant jelly
  • 200g of lentils, dried
  • 1 tbsp of wholegrain mustard
  • 1 pinch of salt

Oils & Vinegars

  • 1 tsp balsamic vinegar
  • 4 tbsp of olive oil

Dairy

  • 2 tbsp of half fat crème fraîche