Balsamic sausages with puy lentils

Method

1. Heat the oven to 220°C/fan200°C/gas 7. Put the sausages in a roasting tin and brush with the vinegar glaze, then cook for 25 minutes or until cooked through, turning halfway through and brushing with a little more glaze.
2. Meanwhile, finely chop the celery and carrot, and thinly slice the leek. Melt the butter in a saucepan over a medium heat, then add the vegetables and cook for 10 minutes, stirring regularly. Add the ready-cooked lentils and stock, then cook for 5-10 minutes more until the veg are tender.
3. While the lentils are heating through, shred the cabbage and cook in a medium saucepan of boiling water for 2-3 minutes until tender. Drain, then serve with the sausages and lentils.