First up, we’re going to cook the soffritto. Put a saucepan over a medium-low heat before adding 4 tbsp olive oil. Finely dice the onion and add it to the pan.

Whilst the onion cooks gently for a few minutes, dice the carrot and fennel, then add them to the pan with a good pinch of salt. Cook this mix for another 5 mins until soft and lightly golden.

Add the tomato purée, mince the garlic and add, then cook for another few minutes. Rinse the lentils, then add to the pan and stir well. Allow to cook for another minute until well coated in oil.

Add the stock, bring it up to a simmer and then allow it to cook for about 25/30 mins until the lentils are tender but still have a little bite.

Meanwhile, fry the sausages until golden brown, then keep warm.

To make the green sauce, finely chop all the herbs and the capers, then mix in a bowl with the mustard, 50ml of olive oil, the juice of half a lemon and a pinch of salt.

Once the lentils are cooked, add the juice of the other half of the lemon, stir, then plate up. Pop two sausages on top and a generous spoon of salsa verde.