Puy lentil, smoked sausage, pork belly and mustard sauce.

The perfect double act of sausage and mustard, brought together with lentils.

Serves 4
2 tbsp olive oil
2 onions, chopped
2 celery sticks, chopped
2 carrots, chopped
2 garlic cloves, chopped
1 tbsp thyme leaves, roughly chopped
1 sprig rosemary leaves, roughly chopped
1 bay leaf
250g puy lentils
700ml chicken stock
8 precooked, smoked sausages, such as kabanos
100ml double cream
1 tbsp dijon mustard, plus extra to serve
Sauerkraut, to serve

1 Heat the oil in a high-sided frying pan, then cook the onion, celery and carrot for about 5 minutes, until they start to soften.
Add the garlic, thyme, rosemary and bay leaf.
Fry for a further couple of minutes.

2 Add the lentils to the pan and stir to coat in the onion mix.
Stir in the stock and nestle the smoked sausages in the mix.
and simmer, stirring frequently for 35-40 minutes, until the lentils are tender.
Add a splash of water if the lentils look dry.
Remove the lid, add the cream, mustard and some seasoning, bubble for a few minutes, remove from the heat and serve with sauerkraut.

Recipe supplied by Rosie Reynolds
My kitchen, my obsession: Rosie Reynolds | Kitchen encounters | Life and style | The Guardian: