Sticky sausage and lentil stew

Method

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.