Randy owls, running late + beer braised lentils w/ sausages,

Beery bangers for bonfire night

It’s always a bit of a scurry, getting a Thursday post ready to publish.

Admittedly, it’s all of my own making. I’m the sort of person who, without a deadline, is a fiend for procrastination. It’s not from a lack of desire, but more because of how easily I get distracted. Even as I scribble down these words, half my brain is earwigging on the tawny owls currently duetting outside our boat’s window. It’s a "busy" time of year for them.

This week, however, I have a good scapegoat: the clocks have changed, and we’re still adjusting to our new time zone. Even though it’s just an hour’s shift, it’s amazing how much it skews your day. The light begins fading from about 4:30 p.m., and by 5 p.m., we’re in darkness.

That said, there’s a lovely cosiness to this time of year. Gabby mentioned in her weekend post how there’s such a charm to settling down in front of the fire and leaning into the longer, slower nights. It’s easier to get Joe down in the evening (although that does mean earlier wakings). I’m reading more (currently, Cider with Rosie), and Gabby’s taken up journaling.

Not only this, but the darker evenings seem to give me, at least, a craving for hearty, wholesome food—the sort of food that sends a nice plume of steam from the plate, instantly warming you.

This week’s recipe is an ode to that: luxurious green lentils cooked in stout with seasonal squash, lots of rosemary and thyme, plus a few sausages for good measure. It’s hearty and a little earthy. The beer really brings out the flavour of the lentils and pairs well with the sweetness of the squash and herby sausages.

It’s a perfect, comforting bowlful that’s equally good reheated—an ideal make-ahead to wolf down after a chilly outing watching fireworks over the weekend. Plus, it has the added benefit of being a one-pan wonder.

I hope you enjoy!

Jack x

Recipe

Feeds 2 comfortably with a little leftover. Takes around an hour, but most of that is hands-off simmering time.

Ingredients:

6x Sausages - we go veggie but good quality meaty ones will work

1x Small squash - peeled and cut into chunks

2x Red onion - Sliced into thin half-moons

1x Bay leaf

4x Garlic cloves - peeled + chopped finely

200g Puy lentils - Or green

200ml Stout

1 tbsp White wine vinegar

600ml Veg stock

3 sprigs Rosemary

4 sprigs Thyme

2 tbsp Dijon mustard

Method

1. Place a large casserole pan over medium-high heat. Add a little oil and, once shimmering, add the sausages. Sizzle for about 10 minutes, turning regularly to ensure the sides become golden and caramelised, then remove from the pan using a slotted spoon and set aside

2. Next, add your squash to the pan and repeat the same process. Simmer in the oil and sausage fat for about 10 minutes. Once caramelised, remove from the pan and set aside.

3. Drop the heat to medium and begin frying your onions. Sprinkle in a little salt to help prevent them from burning and add the bay leaf. Cook, stirring regularly, until they become soft. It will take around 10-15 minutes. Don’t scrimp on the time here, this is key to building the flavour.

4. Once the onions are nice and supple, add the garlic and fry for 1-2 minutes more, before adding the lentils. Stir well to coat in the tasty fat then pour in the stout.

5. Let the stout evaporate gently and as soon as it’s almost vanished add the stock, white wine vinegar, rosemary, thyme and Dijon mustard. Bring to the boil and re-add your squash and sausages. Drop the heat to low, place the lid jauntily on the pan and leave to simmer for 25-30 minutes, or until the lentils are soft. Season with plenty of black pepper then serve large ladlefuls onto expectant plates with a crisp winter leaves salad.

Footnote: Finish the dish with a sprinkling of Worcestershire sauce or hendo’s relish for an extra peppery, umami, hit.

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