Butchers’ Bangers With lentils & salsa Verde

2 tbsp olive oil

30 bangers

4 onions, peeled and sliced 250g pancetta, cubed

2 red chillies, finely chopped Seasoning

500g puy lentils*

300ml dry white wine 900ml chicken stock Balsamic vinegar

Heat the oil in a frying pan and briefly colour the bangers all over then remove and set aside. Sauté the onions in the same pan until soft but not coloured. Add the pancetta and chopped chillies, increasing the heat to give it a good colour and to slightly singe the tips of the onions. Add the lentils, wine and stock, turn down to a simmer then return the bangers to the pan and season well. Cook for approximately 30 minutes, uncovered, over a gentle heat. The wine and stock will be absorbed as the lentils cook but add a little more liquid if it becomes dry. Add a few shakes of balsamic vinegar to the pan and mix it in, then hand round with salsa verde (shop bought is fine).

* If pushed for time, buy ready-cooked packets of lentils and just loosen in a little white wine in the pan.