Braised pumpkin, lentil and pork casserole

Method

1. Heat the oven to 150ºC fan/gas 3½. Heat 1 tbsp of the oil in a large casserole over a medium-high heat. Season the pork with salt, then sear (in batches if need be) until golden and caramelised on both sides (2-3 minutes). Remove from the pan. Turn the heat to medium and brown the sausages all over (they don’t need to cook through), then remove from the pan.
2. Turn the heat to low-medium and add the bacon, onion and a pinch of salt.  Cook for 15-20 minutes until the bacon is crisp and the onions are starting to caramelise. Add a splash of water if it’s too dry.
3. Add the carrot and celery and cook for 10 minutes, stirring from time to time, until slightly softened. Stir in the garlic, mustard, bay, thyme, fennel seeds and cider. Bring to a simmer, then bubble for 10 minutes until the liquid has almost fully evaporated.
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4. Stir in the lentils, chopped sage, stock and some salt and pepper. Return to a simmer, then add the pork, sausages and pumpkin pieces. Cover with a tight-fitting lid or foil, then put the casserole in the oven and cook for 1 hour 15 minutes.
5. Remove the lid/foil and check the lentils and pumpkin are tender. Melt the butter in a small pan, then add the breadcrumbs and some salt and pepper. Stir to coat, then sprinkle over the casserole. Turn the oven to 180ºC fan/gas 6 and cook uncovered for 30 minutes until the liquid is absorbed and the breadcrumbs are golden. Rest for 15 minutes, then serve with bread and the fried sage leaves.