• p89



    4 Toulouse sausages

    vegetable oil

    Melted onions

    200g of large white onions, thinly sliced

    40g of butter

    1 pinch of thyme leaves



    Braised lentils

    200g of Pardina lentils, soaked for 30 minutes before using

    10g of carrots, peeled and roughly chopped

    10g of leek, roughly chopped

    6g of thyme

    1 bay leaf

    1 shallot, halved

    2 garlic cloves, peeled

    40g of pancetta

    1 pinch of salt

    To finish the lentils

    40g of bacon, diced

    40g of ham hock, diced (optional)

    6 garlic cloves, minced

    200g of carrots, diced

    200g of celery stick, diced

    1 onion, diced

    200g of leek, diced

    200g of cucumber, diced

    40g of chives, chopped

    40g of parsley, chopped

    40g of Dijon mustard

    1 knob of butter



    Buttered cabbage

    100g of savoy cabbage, stalk trimmed and leaves finely shredded

    20g of butter


    black pepper


    1 tbsp of chives, finely chopped

    fleur de sel


    Preheat the oven to 200°C/gas mark 6, for cooking the sausages later

    Start by making the melted onions. Melt the butter in a heavy-based saucepan over a medium heat. Once melted, gently sweat the onions for up to 1 hour until completely soft, sweet and tender. If time permits, cook for a additional 3 hours for a very sweet flavour

    Meanwhile, soak the lentils in cold water for 30 minutes. Strain and cover with fresh cold water, then bring to the boil and drain again. Add the carrot, leek, thyme, bay, shallot, garlic and pancetta, cover with cold water and slowly bring to a simmer

    The lentils will be ready within 5-10 minutes, so be sure to check frequently to make sure they do not overcook. 5 minutes before lentils are ready, add the salt and simmer until tender

    Drain the lentils through a colander, reserving the cooking liquor and bacon but throwing away the vegetables. Allow the lentils to cool on a tray and dice the bacon

    Drain any excess butter from the onions then season to taste and add the thyme

    Fry off the bacon in the butter then add the minced garlic, followed by the cooked lentils, diced carrot, celery, onion, leek and cucumber

    Continue frying until all of the liquid has evaporated. Add 200ml of either red wine jus or the reserved lentil cooking liquor. Add the ham hock (if using) and again reduce until almost dry, tasting the lentils to ensure they are still nice and moist. Stir in the Dijon, herbs and seasoning to taste

    For the cabbage, heat the butter in a large heavy-based saucepan over a medium heat. Once melted and foaming, add the cabbage and cook slowly until tender and with no colour, approximately 4-5 minutes. Season to taste and keep hot

    Fry the sausages in a hot pan with a small dash of vegetable oil until nicely browned all over. Transfer to the oven for 6-8 minutes until cooked through

    To serve, warm the melted onions in a little of the lentil cooking liquor. Spoon the lentils onto the middle of the plate and top with cabbage and sausage. Finish the dish with melted onions, chives and fleur de sel. Serve immediately