Sausages and lentils begin with simple ingredients, the kind we love to find in dishes that are left to simmer slowly. Green Puy lentils, the finest there are, a few carrots, turnips and onions gently softened to bring depth and richness. Then come the sausages, each chosen for its own character: the delicate flavour of the Frankfurter, the smoky notes of the Montbéliard, and the hearty richness of the Morteau. Finally, a bay leaf completes the dish with its herbal, woody, peppery and subtly camphoraceous notes.

In a large casserole, the onions are gently browned, followed by the carrots and turnips, before the lentils are added. The stock goes in, along with the bay leaf, and then we let time work its magic. The dish simmers slowly, long enough for the vegetables to become tender, the lentils to soften and all the flavours to come together.

The sausages cook gently in the fragrant broth, each bringing its own flavour, smokiness and character. As the hours pass, the dish grows deeper and more flavoursome… A simple, unfussy dish, comforting and generous, just as we love it when the days grow shorter and autumn settles in.