Hearty Sausage & Lentil Cassoulet

Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of olive oil over a medium-high heat

Once hot, add the Cumberland sausages and cook for 4-5 min or until browned all over

Meanwhile, boil a kettle

Peel and finely dice the brown onion[s]

Top, tail and finely dice the carrot[s]

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Peel and finely chop (or grate) the garlic

Once the sausages have browned, transfer them to a plate and reduce the heat to medium

Add the chopped onion, carrot and pepper with a pinch of salt and cook for 4-5 min or until softened

Meanwhile, dissolve the chicken stock cube[s] in 900ml [1.6L] boiled water

Rinse the puy-style lentils 

Once the vegetables have softened, add the balsamic vinegar, chopped garlic and dried oregano and cook for 1 min or until fragrant

Add the puy-style lentils and chicken stock and cook, covered, for 25-30 min or until the lentils are tender

Meanwhile, preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Once the lentils have been cooking for 10 min, return the sausages to the pan and cook, covered, for the remaining 10-15 min

Meanwhile, put the mini baguettes in the oven for 3-4 min or until warmed through

Chop the parsley finely (including the stalks)

Once the lentils are cooked, remove the sausages from the pan and cut in half on a diagonal

Stir most of the chopped parsley through the lentils and return the halved sausages to the pan