Fennelly Braised Sausage & Lentils

Preheat a large saucepan over a medium high heat. Add a splash of olive oil and drop in the sausages. Roll them around the hot pan and let them pick up some colour. Once nicely browned, remove from the pan.

Dice the onion, fennel and celery and tip into the hot pan. Cook with a pinch of salt and a few twists of pepper for 5-6 mins. Finely grate the garlic and add to the pan along with the tomato purée.

Tip the sausages back into the pan with the wine, lentils, and tinned chopped tomatoes and water. Bring the whole lot to a boil. Reduce the heat to low and let bubble away for 35-40 mins, or until the sausages are super soft and braise-y and the lentils are tender.

Season with salt and pepper and divide between warm bowls. Finish with chopped parsley, olive oil and grated Parmesan.