A filling meal

A chunky soup, served within in a bowl made from a freshly baked loaf makes a hearty winter treat. The bread lids can be used to keep the soup warm. To make four servings: Firstly, soak 200g brown lentils overnight. Heat 2 tbsp vegetable oil in a large saucepan over a medium heat. Add 1 carrot and 1 onion, both finely chopped; 100g peeled and finely diced celeriac, and a pinch of salt, sweating for 5-6 mins until softened. Add 300g peeled and finely diced floury potatoes, stir well to combine, then pour in 1 litre stock. Drain the lentils and add to the soup with 1 bay leaf. Simmer gently for 30-40 mins, stirring occasionally, until the lentils are very tender. Approximately 15 min before the end of the cooking time, add 250g cured sausage, peeled, halved lengthways and finely sliced; 100g bacon lardons, and 1 cored, seeded and sliced green pepper to the soup, stirring well. Season to taste with 1-2 tbsp white wine vinegar, sea salt and freshly ground black pepper, then discard the bay leaf. Cut the tops off 4 small, round crusty loaves, each weighing approximately 250g, and hollow out the insides with a spoon. Ladle the soup into the loaves and serve.