Braised red cabbage, merguez sausages and lentils

Method

1. Heat the oven to 160°C/fan140°C/gas 3. Combine the onion, cabbage and apple in a flameproof casserole. In a jug, mix the sugar, vinegar, cider and redcurrant jelly, then pour over the cabbage. Add the nutmeg and cinnamon stick, season well, then bring to a simmer over a low heat. Cover and transfer to the oven for 1½-2 hours until tender.
2. Meanwhile, cook the lentils in a pan with the stock (or enough water to cover them) for 15-20 minutes, covered, until tender, then drain.
3. While the lentils are cooking, heat the oil in a frying pan and fry the sausages for 8-10 minutes, turning regularly, until just cooked. Remove from the pan with tongs, leaving the fat behind, then slice each into 3 pieces, diagonally. Mix into the cooked lentils and set aside.
4. Remove the cabbage from the oven and stir through the lentils, sliced merguez and parsley. Taste, adjust the seasoning and serve.