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by Dan Doherty from Toast, Hash, Roast, Mash (Mitchell Beazley)

One-pot wonders are the way forward – less washing up and all that love kept in one place.Ìý Pickled walnuts are one of my go-to ingredients – they add a great tang to so many dishes and are readily available in most supermarkets.

Serves 2Ìý

Prep time 10 mins

Cooking time 15-20 mins

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Ingredients

Olive oil

4 chorizo sausages (Nigel used cooking chorizo sausages)

½ onion, finely sliced

1 garlic clove, finely sliced

1 small carrot, finely diced

2 bay leaves

sea salt flakes and freshly ground black pepper

100g (3½ oz) Puy lentils, soaked overnight in cold water

300ml (½ pint) chicken stock

100g (3½ oz) kale

4 pickled walnuts

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Method

1.ÌýÌýÌý Heat a splash of olive oil in a casserole over a medium heat, add the chorizo and sear on all sides.Ìý Set aside on a plate for later.

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2.ÌýÌýÌý Add the onion, garlic, carrots and bay leaves to the casserole and cook for 5-6 mins, taking care not to let them colour.Ìý Season with salt and pepper.Ìý

3.ÌýÌýÌý

Add the lentils, give them a stir, then add the stock and bring to the boil.

4.ÌýÌýÌý

Add the chorizo sausage, then reduce the heat and simmer for 10-15 mins, or until the lentils are cooked and stew-like.

5.ÌýÌýÌý

While the lentils are cooking, roughly chop the kale to cut it into smaller pieces.Ìý

6.ÌýÌýÌý

Slice the pickled walnuts 5mm (¼ inch) thick.Ìý

7.ÌýÌýÌý

When the lentils are cooked, add the kale to the casserole and stir over a low heat for 2-3 mins until the kale is cooked.

8.ÌýÌýÌý

Scatter over the pickled walnuts, then put the casserole in the middle of the table and dive in.