HFW Sausage and puy lentil hotpot with prunes

This hearty, savoury winter dish is gently lifted by the rich sweetness of the

prunes. Serves four to six.

2 tbsp olive oil

2 large onions, peeled and sliced thin

2 medium carrots, peeled and sliced on the diagonal

2 stems celery, sliced on the diagonal

2 bay leaves (optional)

1 sprig fresh thyme (optional)

8 sausages

500ml chicken stock

150g puy lentils

200g pitted prunes

Sea salt and freshly ground black pepper

Heat the oven to 140C/285F/gas mark 1. Heat the oil in a large casserole over a

medium-low heat. Add the onions, cover, sweat for 10-15 minutes, then add the

carrots and celery, and bay and thyme, if using, cover and sweat for 10 minutes

more.

Heat a tablespoon of oil in a frying pan, brown the sausages all over, then add

to the casserole. Deglaze the frying pan with a little stock, then pour into

the casserole. Add the lentils, prunes and remaining stock the liquid should

barely cover everything, so add water if need be bring to a simmer, cover and

pop into the oven for an hour to an hour and a half. Give it a stir halfway

through. Season to taste, and serve. This is great with a baked potato and some

lightly cooked greens.