Smoked garlic is especially pungent in flavour, to be honest, 1 clove is enough for me...

Ingredients - serves 4

8 Riverford pork and herb sausages
200g puy lentils, rinsed
1 onion finely chopped
2 cloves smoked garlic, crushed & finely chopped
30g butter
2 carrots, cut into small dice
2 sticks celery, thinly sliced
2 tomatoes, seeded, chopped
500ml vegetable stock or bouillon
salt, pepper
2 tbsp crème fraiche
1 tbsp chopped parsley

Method

For a little extra smoky flavour, heat the vegetable stock/bouillon together with the skins of the garlic cloves. Stand to infuse for 10-15 minutes than strain and discard the skins. Grill the sausages to brown on all sides and cook through, keep warm.

Meanwhile melt the butter in a saucepan and cook the onion and garlic for 5 minutes over a low heat - do not colour. Add the diced vegetables to the pan for a further 3 minutes then add the rinsed lentils and stock to cover. Bring to the boil and then simmer for 20 minutes or until the lentils are tender (adding more stock if necessary), only now should you season them. Stir in the crème fraiche and chopped parsley.

Serve sausages with smoky lentils and warmed crusty bread.