Sim doesn't like the sweetness of the prunes, I do !! I tried it with mushrooms which was OK not great, it needs some green veg with it and possible something hot- I keep thinking horseradish- yes I know it's pork not beef.

Sausage and puy lentil hotpot with prunes
This hearty, savoury winter dish is gently lifted by the rich sweetness of the prunes. Serves four to six.

2 tbsp olive oil
2 large onions, peeled and sliced thin
2 medium carrots, peeled and sliced on the diagonal
2 stems celery, sliced on the diagonal
2 bay leaves (optional)
1 sprig fresh thyme (optional)
8 sausages
500ml chicken stock
150g puy lentils
200g pitted prunes
Sea salt and freshly ground black pepper

2 tbsp olive oil 2 large onions, peeled and sliced thin 2 medium carrots, peeled and sliced on the diagonal 2 stems celery, sliced on the diagonal 2 bay leaves (optional) 1 sprig fresh thyme (optional) 8 sausages 500 ml chicken stock 150 g puy lentils 200 g pitted prunes

Heat the oven to 140C/285F/gas mark 1. Heat the oil in a large casserole over a medium-low heat. Add the onions, cover, sweat for 10-15 minutes, then add the carrots and celery, and bay and thyme, if using, cover and sweat for 10 minutes more.

Heat a tablespoon of oil in a frying pan, brown the sausages all over, then add to the casserole. Deglaze the frying pan with a little stock, then pour into the casserole. Add the lentils, prunes and remaining stock – the liquid should barely cover everything, so add water if need be – bring to a simmer, cover and pop into the oven for an hour to an hour and a half. Give it a stir halfway through. Season to taste, and serve. This is great with a baked potato and some lightly cooked greens.