Mediterranean-inspired sausage & lentil one pot

Rustle up a hearty midweek meal packed with flavours of the Med, using just four ingredients.

Ingreadient

• 340g Waitrose Duchy Organic 12 Free Range British Pork Chipolatas
• 650g pack frozen Mediterranean Style Vegetables
• 250g pouch Merchant Gourmet Tomatoey French Puy & Green Lentils
• 110g tub Cooks’ Ingredients Mediterranean Style Crust

Step by step

1. Preheat the oven to 200ºC, gas mark 6. Heat a little olive oil in a large ovenproof frying or sauté pan. Add the chipolatas, brown for 5 minutes, then lift out.
2. Tip in 350g Mediterranean style vegetables, then season and cook for 5-8 minutes, or until taking on colour in places. Stir in the lentils with 100ml water or stock to loosen.
3. Nestle the sausages into the lentils and bring to a simmer. Scatter with a layer of the Mediterranean crust, drizzle with a little oil, then bake for 15 minutes, or until golden, bubbling and the sausages have no pink meat and the juices run clear. Good with a green salad or seasonal greens.