{"id":698,"date":"2010-02-10T16:10:59","date_gmt":"2010-02-10T16:10:59","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=698"},"modified":"2010-02-10T16:10:59","modified_gmt":"2010-02-10T16:10:59","slug":"perfect-food-couples-no-2-sausages-and-lentils","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2010\/02\/10\/perfect-food-couples-no-2-sausages-and-lentils\/","title":{"rendered":"Perfect food couples no.2 – Sausages and Lentils"},"content":{"rendered":"

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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.<\/p>\n

Serves 2<\/span><\/p>\n

4 Italian sausages<\/p>\n

1 rasher of smoked streaky bacon, chopped into lardons<\/p>\n

1 small onion, peeled and finely chopped<\/p>\n

1 stick celery, finely chopped<\/p>\n

100g Puy lentils<\/p>\n

Chicken stock<\/p>\n

Cream<\/p>\n

Tarragon<\/p>\n

Parsley<\/p>\n

*\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 *\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 *\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 *<\/p>\n

– 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.<\/p>\n

– 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.<\/p>\n

– 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.<\/p>\n

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0<\/span>0<\/span><\/div>","protected":false},"excerpt":{"rendered":"

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 – […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[1],"tags":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-bg","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/698"}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=698"}],"version-history":[{"count":0,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/698\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}