Keep dinner homely and hearty with this sausage stew recipe from 'real food' enthusiast Clodagh McKenna. Clodagh uses best quality organic pork to give the dish a real earthy kick.
Serves 4
1. Firstly soak the lentils in water for one hour.
2. Heat a dollop of olive oil in a casserole dish over a medium heat, add the onion, smoked bacon, sausage and garlic; cook and stir until golden brown.
3. Stir in the tomatoes, water, paprika and season with salt and pepper.
4. Drain the lentils and stir into the casserole, cover with water, bring to the boil and then reduce the heat to low and simmer for 30 minutes.
5. Serve with hunks of warm crusty bread.
The best of British cooking from Hugh Fearnley-Whittingstall
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