Serves 4

8 villagers sausages
2 tbsp sunflower oil
2 streaky bacon rashers, chopped
1 onion, finely chopped
2 carrots, chopped
1 celery stick, chopped
2 fresh thyme sprigs or a pinch of dried thyme
200ml/7fl oz hot vegetable stock (a cube is fine)
410g/1412oz can of lentils
4 tbsp crème fraiche or double cream
mustard, to serve

2. Heat the sunflower oil in a medium pan. Fry the bacon for 2 minutes, then stir in the chopped vegetables and thyme. Cook over a medium heat for 8 minutes, stirring occasionally, until the vegetables have softened and are begining to brown.
3. Pour in the stock and simmer for 8 minutes until the carrots and celery are tender.
4. Drain the lentils, then stir into the vegetables. Heat through for a couple of minutes, then season and stir in the crème fraiche or cream. Serve with the grilled sausages, and mustard on the side.