Sausages & Lentils with Roasted Grapes

Heat your oven to 190°C.

Toast your coriander seeds in a dry frying pan set over a medium heat for a minute, until fragrant. Transfer to a pestle and mortar and bash them to turn them into a rough powder.

Finely dice your onion and celery. Finely chop your garlic and rosemary leaves.

Add the onion and celery to the same pan, along with your crushed coriander seeds and chopped rosemary, and cook them over a gentle heat for 15 mins until the veg is all totally soft.

Add the tomato purée and chopped garlic to the pan, and cook it out for 3 mins until it darkens.

Turn up the heat a little, then pour in the red wine. Let it reduce down by about half, then add the chicken stock. Once your pan is simmering once more, tip in the lentils, then season with a generous pinch of salt and lots of black pepper. Bring it up to a boil, then simmer it for 30 mins.

Meanwhile, using scissors, snip the bunch of grapes into little clusters. Get them in a roasting tray along with the sausages. Drizzle them with a little olive oil then roast in the oven for 35 mins.

Adjust the seasoning of your lentils. Spoon your lentils into bowls, and top them with your roasted sausages and grapes. Top each bowl with a dollop of crème fraîche, and serve it up.