Saucy Roast Sausages with Lentils and Morelle Mushrooms

Main courseServes 4

# Heat oven to 220C/200C fan/gas 7 # Heat half the oil in a non-stick pan; soften the onion and red peppers for 5 mins. # Stir in the lentils, pour over the stock, then cover and simmer for 25 mins until the lentils are just cooked and most of the liquid has evaporated. If the lentils look dry before they've finished cooking, splash in some water. # Meanwhile, put the sausages in a small roasting tin, drizzle with the remaining oil and a splash of balsamic vinegar, roast for 25mins halfway through giving the tin a good shake. # In another pan, melt the butter and a splash of oil and cook the mushrooms for 3-4 minutes until soft. # Season the lentils, then spoon onto plates and top with the sausages, mushrooms and any juices. # Enjoy!


* 5 tsp Rapeseed oil from deliciouslyorkshire member Gold from the Wold Ltd
* 1tbsp balsamic vinegar
* 1 knob salted Yorkshire butter
* 2 red or white onions, thinly sliced
* 250g Puy lentils
* 700ml chicken or vegetable stock
* 8 pork sausages