Sausage and lentil casserole

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With plenty of deliciously comforting flavours in one pot, Geoffrey Smeddle's hearty sausage and lentil casserole recipe is a delicious way to stave off the winter's chill. Lentil's add substance to the to the dish, while bacon, mustard and fennel add a wonderful mix of flavour and depth. This simple recipe was developed by Geoffrey as part of a campaign with the Sunday Herald.

First published in 2015





Place a frying pan over a medium heat and add 2 tablespoons of olive oil. Once hot, add the sausages and fry until browned all over. Cut into small chunks and set aside
Place a large casserole dish over a medium heat and add the rest of the oil. Once hot, add the garlic, onions and a pinch of salt
Fry until the onions are soft but not coloured, approximately 3-4 minutes
Add the bacon, fennel, celery and carrot to the dish and fry until all of the vegetables have softened. Then, stir in the thyme and sausages
Add the chicken stock and bring to a gentle simmer
  • 450ml of chicken stock
Once simmering, pour in the balsamic vinegar and redcurrant jelly and bring to the boil. Once boiling, add the lentils
  • 1 tsp balsamic vinegar
  • 1 tsp redcurrant jelly
  • 200g of lentils, dried
Turn the heat down and gently simmer for approximately 30 minutes until the lentils have softened. If the mixture loses too much liquid, top up with a drop of water
Just before serving, mix together the mustard and crème fraîche in a bowl
Remove the casserole from the heat and divide into bowls. Serve immediately with a dollop of the mustard créme fraîche
First published in 2015

Geoffrey Smeddle, proprietor and chef of The Peat Inn in Fife, started his career working for Herbert Berger at The Café Royal and for Christopher Galvin in London. He then sealed his reputation as one of Scotland’s top chefs by opening Terence Conran's Etain, in Glasgow.

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