Inspired by Gregg Wallace and his super new sidekick Chris Bavin (don’t get us wrong, we love John Torrode, but we are rather beguiled by young Chris’s cheeky grin!) and their new programme, Eat Well For Less, we are on the look-out for money saving recipes. Et voila! How about this little beauty from the Guardian & Observer’s food pages – sausage and lentils, courtesy of cookery writer Lindsay Bareham and her new book “One Pot Wonders”.
Grab yourself a lidded saute pan or frying pan, like the one in the set below, expertly made by our friends at Judge Cookware, and fry 12 pork sausages in olive oil until cooked through and golden, then transfer to a plate. Wash the pan and chop and fry 1 onion and 2 cloves of garlic for approx 5 minutes, then add 2 diced carrots and cook for another 5 minutes. Add a pinch of dried chillis, 300g of dried puy lentils and 900ml of water and sprinkle in half a chicken stock cube, then cover & simmer for 30 mins, or until the lentils are tender. Cook for covered for another 5 minutes then season and add 1tbs of chopped flat leaf parsely and the sausages, sliced on a slant, and gently warm through. Serve with lemon wedges and a dollop of Dijon mustard. Yum.
