Wild garlic sausages with caramelised onion lentils

Preheat the oven to 200°C, gas mark 6. Arrange the sausages on a large nonstick baking tray. Roast for 20-25 minutes, turning halfway through cooking, until golden, cooked through, the juices run clear and no pink meat remains.

Meanwhile, heat the oil in a large pan over a medium-high heat and fry the carrots and rosemary with a pinch of salt for 5 minutes until starting to soften. While they cook, remove the woody stems from the cavolo nero and finely slice the leaves; stir them into the carrot mixture and fry for another 5 minutes until glossy and starting to wilt. Stir in the lentils, 150ml water and the caramelised onion; cook for 3 minutes until piping hot. Remove the rosemary sprigs, stir through the vinegar and season. Divide among 4 plates and serve with the sausages.