Sausages with wild mushrooms and lentils recipe
 1 tbsp olive oil225g/8oz pancetta or smoked streaky bacon, diced 1 onion, finely chopped1 carrot, finely chopped1 stick celery, finely diced1 leek, finely chopped2 bay leaves1 tsp fresh soft thyme leaves4 cloves garlic, finely chopped25g/1oz dried ceps, soaked for 30 minutes in 300ml (½ pint) boiling water225g/8oz Puy lentils, washed375ml/13fl oz red wine600ml/1 pint beef stock8 beef sausages50g/2oz unsalted butter225g/8oz baby spinach leaves4 tbsp fresh flatleaf parsley, roughly choppedsalt and freshly ground black pepper 1 tbsp olive oil 225g/8oz pancetta or smoked streaky bacon, diced 1 onion, finely chopped 1 carrot, finely chopped 1 stick celery, finely diced 1 leek, finely chopped 2 bay leaves 1 tsp fresh soft thyme leaves 4 cloves garlic, finely chopped 25g/1oz dried ceps, soaked for 30 minutes in 300ml (½ pint) boiling water 225g/8oz Puy lentils, washed 375ml/13fl oz red wine 600ml/1 pint beef stock 8 beef sausages 50g/2oz unsalted butter 225g/8oz baby spinach leaves 4 tbsp fresh flatleaf parsley, roughly chopped salt and freshly ground black pepper Method Heat the olive oil in a heavy-based saucepan. Add the pancetta and cook over a medium heat until it is golden and has released its natural fats. Add the onion, carrot, celery, leek, bay leaves, thyme and garlic to the pan and cook for 8-10 minutes. Drain the ceps and squeeze dry, retaining the soaking liquor. Chop the ceps finely and add to the cooked vegetables. Stir in the lentils. Strain the ceps' soaking liquor through muslin or a fine sieve straight into the lentil pan. Add the wine and stock and bring to the boil. Meanwhile, brown the sausages all over in half the butter. Cut them into 2.5cm (1in) pieces and add them to the lentils. Cook for about 30 minutes until the lentils are tender. Fold in the spinach and parsley and cook until wilted. Fold in the remaining butter to enrich and season to taste. Serve piping hot. Heat the olive oil in a heavy-based saucepan. Add the pancetta and cook over a medium heat until it is golden and has released its natural fats. Heat the olive oil in a heavy-based saucepan. Add the pancetta and cook over a medium heat until it is golden and has released its natural fats. Add the onion, carrot, celery, leek, bay leaves, thyme and garlic to the pan and cook for 8-10 minutes. Add the onion, carrot, celery, leek, bay leaves, thyme and garlic to the pan and cook for 8-10 minutes. Drain the ceps and squeeze dry, retaining the soaking liquor. Drain the ceps and squeeze dry, retaining the soaking liquor. Chop the ceps finely and add to the cooked vegetables. Chop the ceps finely and add to the cooked vegetables. Stir in the lentils. Stir in the lentils. Strain the ceps' soaking liquor through muslin or a fine sieve straight into the lentil pan. Strain the ceps' soaking liquor through muslin or a fine sieve straight into the lentil pan. Add the wine and stock and bring to the boil. Add the wine and stock and bring to the boil. Meanwhile, brown the sausages all over in half the butter. Cut them into 2.5cm (1in) pieces and add them to the lentils. Meanwhile, brown the sausages all over in half the butter. Cut them into 2.5cm (1in) pieces and add them to the lentils. Cook for about 30 minutes until the lentils are tender. Cook for about 30 minutes until the lentils are tender. Fold in the spinach and parsley and cook until wilted. Fold in the spinach and parsley and cook until wilted. Fold in the remaining butter to enrich and season to taste. Fold in the remaining butter to enrich and season to taste. Serve piping hot. Serve piping hot.