You’ll Need
For the Gratin
6 pork sausages
2 x 400g tins green lentils, drained
2 carrots, finely diced
1 leek, finely sliced
2 garlic cloves, finely grated
1 tbsp vegetable oil
250ml chicken stock
2 tbsp wholegrain mustard
1 tsp dried thyme
1 tsp cider vinegar
Sea salt and black pepper
For the Crumb
80g fresh breadcrumbs
25g mature cheddar, finely grated
1 tbsp chopped parsley
1 tbsp vegetable oil
Optional but dangerous
Green salad
Extra mustard
Crusty bread
Equipment
One 1.8-litre shallow heatproof dish
Method
Preheat your air fryer to 190°C.
Air fry the sausages for 9 minutes, turning once, then remove and slice into thick coins.
Put the carrots, leek, garlic and oil in the heatproof dish and air fry for 7 minutes, stirring once.
Stir in the lentils, stock, mustard, thyme, vinegar and black pepper.
Fold through the sausage pieces and air fry for 8 minutes until bubbling.
Mix the breadcrumbs, cheese, parsley and oil and scatter evenly over the top.
Air fry for 10-12 minutes until the crumb is crisp and the sausages reach 75°C.
Rest for 5 minutes so the lentils thicken beneath the crust.