Ingredients

4 tbsp Olive oil
1 onion, finely chopped
2 garlic cloves, crushed
8 large garlicky Sausages
200g wild boar bacon or pancetta, diced
1/2 fennel bulb, finely chopped
1 large carrot, chopped
1 celery stick, chopped
1 tsp Thyme, chopped
1 tsp redcurrant jelly
1 tsp Balsamic vinegar
450ml chicken stock
410g tinned green lentils
1 tbsp wholegrain mustard
2 tbsp crème fraiche


Method

1. Heat 2 tablespoons of the olive oil in a saucepan and add the onions and garlic. Fry gently over a medium heat.

2. While the onions and garlic are cooking, heat the rest of the oil in a frying pan and fry the sausages for 5-10 minutes, until browned on all sides. Cut into bite-sized chunks and pile into a casserole dish. Set aside.

3. Add the pancetta, fennel, carrot, and celery into the saucepan with the onion and garlic and cook until the vegetables are tender. Stir in the thyme, then add to the casserole with the sausages.

4. Stir the redcurrant jelly and balsamic vinegar into the chicken stock and pour into the casserole with the sausages. Bring to the boil and then add the lentils. Reduce the heat and leave to simmer for 10-15 minutes until the lentils are tender.

5. Mix the crème fraîche and wholegrain mustard together in a small bowl.

6. To serve, spoon the casserole into a large serving dish and drizzle over the mustard crème fraîche.

LOL why did she have to sound like Gordon Ramsay?

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