Sausages and braised puy lentils with kale

1 HOUR 45 MINUTES | SERVES 4 EASY olive oil meaty pork sausages 8 streaky bacon 3 rashers, chopped red onion 1 large, finely chopped cavolo nero 100g, leaves stripped and torn into pieces, stems finely chopped

garlic 4 cloves, chopped tomato purée 2 tbsp red wine a glass (optional) puy lentils 175g chicken stock 750ml cherry tomatoes 400g tin kale 100g, leaves stripped GREMOLATA flat-leaf parsley a small bunch, chopped extra-virgin olive oil 3 tbsp lemon 1, zested and Ω juiced

• Heat a drizzle of olive oil in a casserole over a medium heat and brown the sausages until golden all over, then scoop out onto a plate. Tip in the bacon and fry until crisp and the fat has rendered, adding a little more oil if drying out.

• Add the onion, cavolo nero stems and a pinch of salt, and cook gently for 5-10 minutes or until soft, then add the garlic and cook for a minute. Stir in the tomato purée and cook for a further minute before adding the red wine, if using, and bubble for a few minutes until reduced by 1/2. Stir in the lentils, stock and tomatoes, and add back the sausages and any juices from the plate. Simmer gently for 45 minutes until the lentils are just tender.

• Mix together the parsley, extra-virgin olive oil and lemon zest and juice in a bowl with a little seasoning.

• Stir the kale and the cavolo nero leaves into the casserole with another 100ml of water and simmer gently, while stirring, for 10 minutes, until the cavolo nero is cooked. • Spoon into bowls and serve with the gremolata scattered over.

PER SERVING 620 KCALS | FAT 34.8G SATURATES 10.2G | CARBS 38.6G | SUGARS 11.8G FIBRE 13.4G | PROTEIN 31.3G | SALT 2.6G