I used to really like winter but I’m starting to change my mind; I’m not looking forward at all to the grey days and the long dark evenings to come, although I do like a nice cold frosty morning with the sun shining through the trees. The weather’s been very autumnal lately – grey and overcast with intermittent rain; you know the type of thing…there’s a break in the clouds so you decide to go for a walk but, by the time you’ve grabbed a coat and a pair of shoes, it’s raining again…grr!
My cold is still dragging on (maybe this year I’ll just have one very, very long cold which will last the entire winter!) so I’m still in comfort food mode.
I was going to do sausage and mash last night but Mr Simply Veg had a fancy for garlic bread, which rather negated the need for mash. Quite clearly something with a sauce was needed, to allow bread’s mopping up tendencies to have full rein, and this tomatoey, lentilly affair fitted the bill very nicely, I thought. I also steamed some broccoli to have on the side because I have this rather childish notion that anything green ‘will do me good’ if I’m unwell. Yes, I know it’s an old wives’ tale but, there again, I
am an old wife so what can you expect?
100g green lentils
Marigold stock
6 Cauldron Cumberland sausages
1 large onion, sliced
1 tbsp olive oil
2 cloves garlic, crushed
1 tin chopped tomatoes
1 tsp dried oregano
50mls white wine
50mls water
½ tsp chilli flakes
Simmer the lentils for 15 minutes in just enough stock to cover, then drain and set aside.
In a large lidded frying pan fry the sausages and onions together in the olive oil until golden; add the garlic and fry for another minute or two then add the tomatoes, white wine and water, oregano and chilli flakes. Stir well and add the lentils; pop the lid on and simmer for 15 minutes.
Serves 2 generously
