Sausage Casserole

It’s been bitterly cold this week, so after a long hard week of work we needed something hearty, warming and comforting. Nigel Slater’s The Kitchen Diaries has a great recipe in it’s January chapter which seemed to fit the bill.

It’s a pretty simple one too. Roughly chop some onion and fry it in olive oil in a deep casserole dish. Then add some finely sliced chopped onion, followed by pancetta. Nigel’s recipe actually uses salami instead of pancetta, but we had a small pack of the latter sat in the fridge. In a frying pan, start to cook some sausages – you’re not looking to cook them fully, just get some colour on their outsides. Then, add 500ml of tomato passata and 500ml of water to the casserole dish and bring it to the boil. Once it’s bubbling add some green lentils, the sausages and three bay leaves and leave to simmer for 30 minutes.

Once it’s done, add a grind of black pepper and that’s it. Dish it up into a couple of bowls and serve as we did with some buttered bread. I was a bit worried that it would taste fairly dull but it was actually really really nice and tasty. Healthy, no… but it was just the right thing for a cold January night.