1 tbsp olive oil
8 pork chipolata sausages
1 onion, chopped
150g chantenay carrots, quartered lengthways
2 parsnips, quartered lengthways
150g field mushrooms, roughly chopped
2 tsp Marmite
1 heaped tbsp runny honey
250ml dark ale
250g ready-cooked Puy lentils
Chopped fresh flatleaf parsley
Crusty bread, to serve
1. Heat 1 tbsp olive oil in a heavy-based pan and brown the sausages on all sides, then set aside.
2. Add the onion, carrots and parsnips. Fry for 8 minutes until golden brown and softened. Add field mushrooms and cook for 2 minutes more.
3. Return the sausages to the pan and stir through the Marmite and runny honey. Pour over the dark ale, bring to a simmer and add the Puy lentils. Bubble for 5 minutes until sticky, then check the seasoning. Scatter with chopped fresh flatleaf parsley and serve with crusty bread.
- This would also work well with spicy sausages.