Toulouse Sausage
with Mustardy Lentils and Garlic Bread
Chef André attributes his love of food to his father, a Frenchman and chef. He says his fondest childhood memories are of family meals around his parents’ kitchen table. This recipe is a recreation of one of the dishes that made regular appearances on that very table, and is one we hope you love as much as he does. Forget pasta or potatoes – when it comes to nutritious and versatile cooking, little can beat the humble lentil.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Carrot
1
Echalion Shallot
2
Garlic Clove
1
Flat Leaf Parsley
1
Lentils
4
Pork and Oregano Sausage
½
Chicken Stock Powder
1
Ciabatta
125
Baby Spinach
112.5
Creme Fraiche
(Contains Milk)
1
Wholegrain Mustard
½
Lemon
Not included in your delivery
2
Olive Oil
125
Water
Nutritional information
Utensils
Instructions
Preheat your grill to medium-high. Remove the top and bottom from the carrot (no need to peel), then halve lengthways and slice into thin half moons. Halve, peel and slice the shallot into thin half moons. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Drain and rinse the vert lentils in a sieve.
Pop the sausages on a foil-lined baking tray and grill for 20 mins. Turn a few times to brown all over. IMPORTANT: the sausage is cooked when it is no longer pink in the middle. When cooked, remove and set aside covered in foil to keep warm.
Meanwhile, heat a splash of oil in a large frying pan on medium heat. Add the carrot and cook until softened, stirring occasionally, 5 mins. Add the shallot and cook for a further 5 mins, then stir in half the garlic. Cook until fragrant,1 minute, then add the chicken stock pot and the water (amount specified in the ingredient list). Stir to dissolve the stock pot and simmer until the stock has been reduced by half, 8-10 mins.
Mix the remaining garlic with half the parsley and olive oil (see ingredients for amount). Season with salt and black pepper. Cut the ciabatta in half lengthways (as if you were making a sandwich). Pop the ciabatta on another lined (with foil) baking tray, spread the garlic oil over the ciabatta and (once the sausage is cooked) grill the ciabatta, oil-side up until golden, 2 mins.
Once the stock in your pan has reduced by half and the carrot is cooked through, stir in the baby spinach and cook until wilted, 2 mins. Add the lentils, crème fraîche and wholegrain mustard, then warm until piping hot. Taste and add salt, black pepper and a squeeze of lemon juice as required.Tip: Add a splash of water if the sauce is too thick!
Stir the remaining parsley into the sauce and spoon the lentils into your bowls. Top with the sausages and serve the garlic bread alongside to mop up the sauce. Zut! C'est bon!
