Ingredients - Serves 6 

2 tbsp olive oil

6 sausages, I used pork and leek

Knob of butter 

2 leeks, sliced in rounds 

3 cloves garlic, grated

Fresh sage leaves (about 5-6), leaves chopped

2 sprigs fresh thyme leaves 

1 tbsp flour 

2 cups cider (I used Cornish Orchard)

1.3 litre chicken stock 

230g lentils

2 tbsp sherry or cider vinegar 

1 jar butter beans (570g not drained) by Bold Bean Co

To serve: a generous dollop of creme fraiche and plenty black pepper 

Method

1. Place a dutch oven on a medium heat and add enough olive oil to just cover the base of the pan 

2. Slice the sausages down the middle and then remove the meat from the casing. Break into chunks and add to the pan. Once added just leave them to caremelise, when they are golden you can turn them. When most sides are browned remove from the pan and place on a plate topped with kitchen towel to remove excess oil

3. Reduce the heat and add a knob of butter to the pan followed by the leeks and a sprinkle of salt and stir. Let them soften slightly and then add the garlic, sage and  thyme. Cook for another couple of minutes. 

4. Stir in the flour. Pour in the cider and scrape the caremelised bits from the bottom of the pan. 

5. Add the chicken stock, more black pepper and cover with the lid. Increase the heat and bring to a simmer. 

6. When simmering add the lentils as well as the sausage meat. Return the lid and let this simmer gently until the lentils are cooked through (approx. 20-25 mins). 

7. Add the butter beans followed by some sherry vinegar and a bit more pepper. When it starts to simmer again, the soup is ready. Serve with creme fraiche and more black pepper.