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Method

METHOD FOR THE SAUSAGES & BACON:

  1. Preheat a heavy based frying pan over medium high heat.
  2. Add a little poultry fat or oil and fry the bacon until crispy then set to one side.
  3. In the same pan-fry the sausages for 5 to 6 minutes, turning frequently on all sides until golden brown.

METHOD FOR THE LENTILS:

  1. In a heavy based casserole, soften the onion, garlic and carrots in the schmaltz for 5 minutes over a medium heat.
  2. Next, add vinegar and tomato puree then reduce to a glaze before adding the stock and cooked, drained lentils, bring to a simmer and thicken with the corn flour mix.
  3. Fold through the peppers, parsley and sausages, season to taste with salt & pepper and gently simmer for final couple of minutes.

to serve:

  • Serve piping hot with the crisp bacon, crusty baguette and a dollop of mustard.