Perfect food couples no.2 – Sausages and Lentils

Continuing the Valentine celebration of the couples that will stay together forever, here’s to sausages and lentils! They are ingredients that sit so perfectly alongside one another it’s a wonder lentils are such a vegetarian staple – it must always feel like something is missing. Pork and pulses in general work very well together – chickpeas and chorizo, ham hock and white beans…good, hearty, frugal food.

Serves 2

4 Italian sausages

1 rasher of smoked streaky bacon, chopped into lardons

1 small onion, peeled and finely chopped

1 stick celery, finely chopped

100g Puy lentils

Chicken stock




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– The Matthew Fort method for sausages is the one for me; long and slow. So get a frying pan over the lowest heat possible and gently cook the sausages for an hour or so, giving them a nudge every now and then.

– Meanwhile, fry the bacon until crisp, then add the onion and celery and cook until soft. Add the lentils and enough stock to cover them, bring to a boil and simmer for 20 minutes.

– Season with salt and pepper and add a splash of cream, chopped parsley and tarragon. Simmer for another 5 minutes, and serve on warm plates with the sausages and a green salad.

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