Serves 4

Cumberland sausages are the ones shaped like a coiled rope and filled with coarsely chopped pork flavoured with black pepper and other herbs and spices. If you can’t get hold of the Cumberland in one piece, substitute with eight individual sausages.

2 tbsp olive oil
600g Cumberland sausage
1 medium onion, peeled and chopped
1 large carrot, peeled and chopped
2 celery stalks, trimmed and chopped
3 large garlic cloves, peeled and finely chopped
2.5cm piece fresh root ginger, peeled and grated
2 tsp ground coriander
2 tsp ground cumin
½ tsp hot chilli powder
4 large bay leaves
250g Puy lentils, rinsed
700ml chicken stock
400g chopped tomatoes
Sea salt and freshly ground black pepper

1 Heat the oil in a large casserole or a large sauté pan with a lid over a moderate heat. Add the Cumberland sausage in one piece and brown for about 10 minutes, turning halfway. Lift it out and set aside.

2 Tip in the onion, carrot and celery and stir well to coat in the oil. Cook the vegetables for 4-5 minutes, stirring often, until the onion is soft. Add the garlic and ginger and sauté for another minute. Add all of the spices and the bay leaves and cook for a further 30 seconds or so.

3 Stir in the lentils and pour in the chicken stock and chopped tomatoes. Bring to the boil, then immerse the browned Cumberland sausage into the stew. Check for seasoning, cover with a lid and simmer gently for 40-45 minutes, until the lentils are tender.

4 When you are ready to serve, divide the sausage into four portions and lift on to warmed plates. Spoon the spicy lentils over and around the sausage and serve piping hot, with rice on the side.

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