Sausage, shallot & lentil one-pot

Set a large casserole dish or wide ovenproof frying pan over a medium-low heat and drizzle in 1 tbsp olive oil. Fry the chipolatas for 5-10 minutes, turning every few minutes, until browned all over; transfer to a plate.

Preheat the oven to 220ºC, gas mark 7. Add the remaining 2 tbsp oil to the casserole with the sliced shallots, garlic, red peppers, ground fennel seeds and a pinch of salt. Sauté for 5 minutes, then stir in the paprika and chilli flakes, followed by the bay leaf, tomatoes, lentils (including their liquid), 100ml water and the salt. Stir in the brown sugar and vinegar.

Put the browned chipolatas on top, bring to the boil, then transfer the pan to the oven and cook for 25 minutes (adding a little water halfway through if the lentils are looking dry), or until everything is browned, the liquid has thickened and the chipolatas are cooked through with no pink meat remaining.