Sausage & Lentil Cassoulet

Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the sausages onto one side of a large baking tray. Put the carrots on the other side of the tray. Drizzle with oil, sprinkle over half the chermoula spice mix, season with salt and pepper, then toss to coat.

When the oven is hot, bake the sausages and carrots on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle. Meanwhile, drain and rinse the lentils in a sieve. Discard any tough stalks from the cavolo nero. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion to the pan and stir-fry until softened, 6-8 mins. Season with salt and pepper. Once the onion has softened, add the tomato puree, half the garlic and the remaining chermoula spice mix (add less if you'd prefer things milder) to the onion. Cook until fragrant, 1 min.

Once fragrant, stir the cavolo nero, lentils, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan. Stir to combine, bring to the boil and simmer until thickened, 4-5 mins. When the carrots have a few mins remaining, remove from the oven. Drizzle over the honey (see pantry for amount), toss to coat, then return to the oven for the remaining time.