One pot meal. Ready in 35 minutes. What’s not to love? Choose your favourite Torello Farm grass fed beef sausage. I particularly liked the chimichurri snag, but if you’re using that I recommend adding a teaspoon of smoked paprika along with the tomato sauce.

serves 4

2 tablespoons extra virgin olive oil

600-700g Torello Farm grass fed sausages (about 6 sausages)

1 onion, finely diced

4 carrots, cut into 1cm dice

2 celery stalks, cut into 1cm dice

½ cup verjuice, or white wine

¼ cup Torello Farm tomato sauce

500ml water or beef stock

1 teaspoon salt

1 cup (180g) Puy lentils

4 sprigs thyme

1 bay leaf

6 stalks flat-leaf parsley, leaves coarsely chopped and stalks reserved

Heat the oil in a deep sided heavy based frying pan over a high heat. Add the sausages and cook for 2-3 minutes, turning occasionally until browned. Remove the sausages to a plate and set aside. The sausages will finish cooking later.

Reduce the heat to medium, add the onions and cook for 5 minutes, stirring occasionally, then add the carrots and celery. Cook for another 5 minutes. Stir in the verjuice, or wine, bring to a simmer, then add the tomato sauce, stock, salt and lentils. Bring back to a simmer. Tie the thyme sprigs, bay leaf and reserved parsley stalks with kitchen string, add to the lentil mixture. Reduce heat to low-medium, cover with a tight fitting lid and cook for 25-30 minutes, or until lentils are tender. Cut slashes across top of sausages, place the sausages on top of the lentil mixture and replace lid. Cook for 5 minutes, or until sausages are warmed and cooked through. Scatter over the parsley.

Serve in the centre of table to share.

Recipe by Fiona Hammond, June 2022