Toulouse Sausage

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!