Sausage and Chorizo Casserole

Preheat the oven to 200°C/180°C fan/gas 6.

Heat the vegetable oil in a large, shallow casserole dish over medium heat, then add the sausages and fry until golden brown on all sides (the browning is for the appearance - they don't need to be cooked through). Remove from the dish and set aside for later.

Add the diced chorizo to the dish and cook for 2-3 minutes until the fat has rendered out and the chorizo is beginning to brown. Add the leek, carrot, garlic and rosemary and cook over medium heat for 3-4 minutes until softened (don't worry about the excess oil from the chorizo - it has a wonderful flavour). Add the lentils, season with salt and the smoked paprika, cook for 30 seconds, then deglaze the dish with the sherry vinegar.

Once the vinegar has become sticky in the pan, pour in the white wine and allow it to reduce by half.

After it has reduced, add 350ml of the stock, the passata and butter beans and return the browned sausages to the dish. Bring to the boil then cover with a lid or foil and transfer to the oven for 45 minutes.

Check the casserole halfway through cooking, adding the remaining stock if it's drying out. After 45 minutes the lentils should be soft and the sausages cooked through. Cook the casserole for a little longer if the lentils are not yet soft.

To finish, remove from the oven, remove the lid or foil and stir through the chopped parsley. Drizzle with olive oil and adjust the seasoning with salt and pepper if necessary.