Sausage, lentil & leek casserole

• leek↗1

  trimmed and thinly sliced

• rosemary sprigs↗2
• pork sausages↗8
• olive oil↗1 tbsp tbsp
• tomatoes↗2

  finely chopped

• sundried tomato purée↗1 tbsp tbsp
• green or brown lentils400g can g

  drained and rinsed

• warm chicken stock150ml ml
• chopped fresh parsley1 tbsp tbsp
• Dijon mustard and crusty bread

  or creamy mash, to serve

Step-by-step instructions

1. 1

   Heat the air fryer to 180C. Put the leeks and rosemary in a small casserole dish and sit the sausages on top. Drizzle over the oil and cook for 10 mins in the fryer until the sausages are browned on top and the leeks have softened.

2. 2

   Lift out the sausages and tip the tomatoes, purée, lentils and stock into the dish. Put the sausages back with the browned side facing down. Cover and cook for a further 10 mins, until the leeks are tender.

3. 3

   Uncover and cook for a final 5 mins until the sausages are nicely browned. Sprinkle over the parsley and serve with a dollop of mustard and some crusty bread or creamy mash.