Sausages with fennel, lentils & watercress yogurt

Name: Sausages with fennel, lentils & watercress yogurt
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 4 No.1 British Free Range Pork Sausages; 1 tbsp extra virgin olive oil, plus 2 tbsp, to serve; 1 small fennel bulb, trimmed and finely diced; 1 medium carrot, peeled and finely diced; 1 small echalion shallot, finely chopped; 400 g can Essential Lentils in Water; 20 g pack tarragon, leaves finely chopped; ½ tsp white wine vinegar; 2 tbsp nonpareille capers, drained

Sausages and lentils are one of the great combinations, although the sausages must be really meaty, and the lentils heavily seasoned. The Waitrose No.1 sausages are perfect for this in Ed Smith's recipe. The watercress yogurt adds an additional, tangy and mustardy embellishment.

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Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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4 No.1 British Free Range Pork Sausages
1 tbsp extra virgin olive oil, plus 2 tbsp, to serve
1 small fennel bulb, trimmed and finely diced
1 medium carrot, peeled and finely diced
1 small echalion shallot, finely chopped
400g can Essential Lentils in Water
½ x 20g pack tarragon, leaves finely chopped
½ tsp white wine vinegar
2 tbsp nonpareille capers, drained

For the watercress yogurt

60g watercress
100g Greek-style natural yogurt
½ tsp white wine vinegar
1 tsp Dijon mustard

Cook the sausages – I fry them over a low-medium heat, leaving them succulent and evenly browned. But you may prefer hands-free cooking via the oven or grill. Make sure they are cooked through with no pink meat and juices that run clear.
Meanwhile, measure 1 tbsp oil into a large saucepan over a medium heat. Add the fennel, carrot, shallot and a generous pinch of salt, then gently sauté for 6-8 minutes, stirring occasionally, until tender and glossy.
Add the lentils to the vegetables with a quarter can of water. Stir in half the tarragon and simmer for 6 minutes. The lentils should be fluid – not a broth, but not stiff. Add a splash more water if needed, then stir in the remaining tarragon, vinegar and capers. Season to taste.
While the lentils heat through, make the watercress yogurt. Roughly chop 20g watercress and add to a small food processor with the yogurt, vinegar, mustard and some seasoning. Pulse until the yogurt is speckled green.
To serve, ladle the lentils into shallow bowls and add a glug of oil. Top with the sausages, a handful of watercress and a generous dollop of the yogurt.

Typical values per serving when made using specific products in recipe