Super Cosy Herby Pork and Lentil Casserole

Cut the tomatoes in half and use a teaspoon to remove the seeds and discard. Roughly chop the tomato flesh.

Put 1 tbsp of olive oil in a large pan over a medium heat. Once hot add the sausages and brown them off on all sides for about 4 mins.

Remove the sausages from the pan and add the onions and carrots. Gently cook until soft over a medium heat for about 5 mins. Add the garlic and cook for a further 2 mins.

Return the sausages to the pan along with the drained lentils. Add the mustard, half the stock pot and 100ml of water. Add the thyme and tomatoes and cook on a medium-low heat for 20 mins. Season with ¼ tsp of salt and a few grinds of pepper.

Wash the spring greens and roughly tear the leaves, discarding any tough parts. Heat 2 tsp of olive oil in a medium sized pot on medium-low heat. Once hot add the greens, ¼ tsp of salt and pepper and cover with a lid and cook for 5 mins. Tip: The water from washing the greens will be enough to cook the leaves.