“Sausages & Lentils with Herb Relish” from “From the Oven to the Table”

I was stacking the deck by choosing to make this recipe. Tim loves lentils. We all love pork products. I knew it was going to be a winner even before I had bought the ingredients.

Once again, there’s a genius move, and this time it’s to cook the lentils in the oven. Usually when I make lentils it’s a bit of a faff with all the stirring on the hob, whereas this one you bang them in the oven (along with some stock) and then you can forget about them. That truly is my style of cooking.

The family had one note for me, however. I got Cumberland Sausages from our most excellent butcher, Dring’s (shoutout to the best butchers in London!) but they always have an amazing array, including monthly specials. Tim and Nicholas thought this would be better with Italian sausages, which is what I’ll get the next time.

Yet another winner from Diana Henry.

“Sausages & Lentils with Herb Relish” from “From the Oven to the Table”

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