Hampshire breed sausages with puy lentils

I'd thought the term 'Snorker' to be an oft-used colloquialism for the

sausage around these parts. However, upon mentioning to friends that I was

"Gonna buy some good snorkers at the weekend", i think it was assumed

that I was referring to either a) some kind of bizarre sub-aquatic

enterprise, or b) an acquisition altogether more saucy, perhaps

warranting a Sid James-esque cackle as I left the shop. As it happened

I was just going to the butchers to get some bits for lunch, but such

is the way. Serves 2.

4 Hampshire breed sausages

200g Cooked puy lentils

1 Red onion, finely chopped

2 garlic cloves, finely chopped

1 Red chilli, deseeded and finely chopped

Fresh thyme, stalks removed

2tsp Dijon mustard

4tbsp Olive oil

Zest and juice of 1 lemon

A small bunch of spring onions

1 Pop your sausages under the grill. Gently soften the garlic, chilli,

onions and thyme in a pan, stir in the lentils and turn the heat off.

2 When the sausages are just about ready, spoon the mustard into a jam

jar, then add the olive oil, lemon juice and zest. Season, shake well and stir

into the lentils, along with the spring onions. Serve

with the cooked snorkers.