Grilled Toulouse Sausages

a) Meanwhile, heat a drizzle of oil in a frying pan on medium heat. b) Halve, peel and finely slice the red onion. Add to the pan with a pinch of salt and cook, stirring occasionally, until softened, 4-5 mins.

a) Strip the rosemary leaves from their stalks. Finely chop the leaves (discard the stalks). b) Drain and rinse the lentils in a sieve. c) Cut the ciabatta in half (as if you were going to make a sandwich).

a) Stir the rosemary and balsamic mustard into the onion for 1 minute. b) Add the water (see ingredients for amount) and stock pot. Bring to the boil, stirring to dissolve the stock pot, then add the spring greens. c) Cover with a lid and cook until soft, 5 mins then stir in the lentils and cook for a further 3 mins.

a) Three mins before the sausages are done, pop the ciabatta on the tray (drain off any liquid on the tray first), cut side up, drizzle with a little oil and season with a pinch of salt and pepper. b) Return to the grill until the sausages are cooked and the ciabatta toasted, 2-3 mins. Season to taste with salt and pepper, if needed.