Wild boar sausages with lentil puree, and cider apple sauce

Method

1. First make the lentil puree. Place the lentils, onion, celery, carrot, thyme, bayleaf peppercorns and stock in a saucepan.

2. Bring to the boil, reduce the heat and simmer until the lentils are soft.

3. Strain the lentils, discarding the bayleaf and peppercorns, and blend to a puree in a food processor.

4. Add the butter to the lentil puree and gently reheat. Season with salt and freshly ground pepper.

5. Meanwhile, make the apples and cider. Heat the butter in a heavy-based pan. Gently sweat the onion in the butter until softened, around 5 minutes. Add the apple and cook for 1 minute.

6. Add the cider and simmer until the apple has softened and the cider has nearly all reduced. Add the gravy, heat through and season with salt and freshly ground pepper.

7. Grill the sausages until cooked through and browned. Allowing two sausages per portion, slice the sausages and place them on top of a portion of lentil puree. Add the apple mint to the cider apple sauce and spoon it round the sausages. Serve.

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Ingredients

8 wild boar sausages

For the lentil puree:

200g Puy lentils
1/2 onion, chopped
1 celery stick, chopped
1 carrot, chopped
pinch of Thyme
1 bay leaf
3 peppercorns
900ml chicken stock
60g Butter
salt and fresh ground black pepper

For the cider apple sauce:

15g Butter
1 small onion, chopped
2 tart cooking apples
150ml cider
150ml gravy
chopped apple mint, to garnish

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