Simple recipe where bacon, mustard and fennel add a wonderful mix of flavour and depth.

1. Place a frying pan over a medium heat and add 2 tbsp of olive oil. Once hot, add the sausages and fry until browned all over. Cut into small chunks and set aside.

2. Place a large casserole dish over a medium heat and add the rest of the oil. Once hot, add the garlic, onions and a pinch of salt.

3. Fry until the onions are soft but not coloured, approximately 3-4 min.

4. Add the bacon, fennel, celery and carrot to the dish and fry until all of the vegetables have softened. Then, stir in the thyme and sausages.

5. Add the chicken stock and bring to a gentle simmer.

6. Once simmering, pour in the balsamic vinegar and redcurrant jelly and bring to the boil. Once boiling, add the lentils.

7. Turn the heat down and gently simmer for approximately 30 minutes until the lentils have softened. If the mixture loses too much liquid, top up with a drop of water

8. Just before serving, mix together the mustard and crème fraîche in a bowl.

9. Remove the casserole from the heat and divide into bowls. Serve immediately with a dollop of the mustard créme fraiche.

Enjoy!