Salsa verde

• Take a handful each of mint, parsley, basil and make a pile. Chop roughly.

  Add a pinch of sea salt, garlic, anchovies and chilli to the herbs and a dash of olive oil and chop everthing together to combine (you may want to add a dash of olive oil)

  Place in a bowl, add a squeeze of lime and add a good glug of olive oil, mix, check the seasoning and set aside.
• In a pan, add some olive oil and sweat off the onion and garlic. Then add your lentils and coat them in the oil, onions and garlic. (nb: make sure you check the packet on how they should be prepared i.e. did they need soaking pre-cooking?)

  Pour in the stock to cover the lentils by about 1 cm. Bring to a boil, then simmer for 30 mins or until the lentils are tender.

  nb: approx. 10 mins before they are down, add the kale
• In a frying pan, cook your pork sausages until golden brown.

  Now, make sure you've added the Kale to the lentils and when ready, serve the lentils and kale with the sausages on top and a good dollop of salsa verde