Sausages with lentils & pickled grapes

For the pickled grapes, pull sprigs of grapes off the main stem. Put the remaining ingredients into a saucepan and bring to a boil, stirring to help the sugar dissolve. Boil for about 4 minutes, then cool completely.

Wash the grapes and put into a warm sterilised jar. Pour over the vinegar mixture to cover the grapes and seal with a vinegar-proof lid. You can enjoy these after about 3 days. The longer they are in the vinegar the more pickled the grapes will taste and the more wrinkled they become.

Heat the oil in a large shallow casserole. Add the sausages, brown all over for colour, then remove. Add the pancetta and cook for 3-4 minutes until golden.

Add the onion, garlic, celery and carrot, then cook for 8 minutes more. Add the chilli, then the vermouth, allow to reduce and add the lentils, stock and bay leaves. Return the sausages to the casserole and cook, uncovered, for 25-30 minutes until there is no pink meat. Add a little more liquid if needed. The lentils should not be completely soft (they must keep their shape) and the stock should be absorbed.

Once cooked, decide how much more seasoning you want. The mustard and lemon juice are optional. Stir in the extra virgin olive oil and parsley. Put some pickled grapes into a bowl, then serve with the sausages.