Ideally your tray should be a roasting tin that can go both on the stove and in the oven. The ones with rims are best since foil crimps tightly over them – the tighter the foil, the quicker the contents will bake. You will need: rapeseed or sunflower oil, for frying 8 pork sausages 1 litre hot chicken stock 600g Jerusalem artichokes, scrubbed clean and cut in half or in wedges, depending on size 80g Puy or dark green lentils, rinsed in cold water, then drained leaves from 4 large thyme sprigs 1 tsp fennel seeds, crushed ¼ tsp dried chilli flakes pinch of smoked paprika (optional) 1 Savoy or January King cabbage, outer leaves removed, cut into wedges with the root intact salt and black pepper Heat the oven to 180°C/Gas 4. Heat a tablespoon of oil in a flame- and ovenproof roasting tin (or use a frying pan and transfer the cooked sausages to a roasting tin). Fry the sausages, turning now and then to brown them on all sides, for about 10 minutes. Add 800ml of stock. Cover with foil and bake in the oven for 15 minutes. Uncover the roasting tin and add the Jerusalem artichokes, lentils, thyme, fennel seeds, chilli flakes and paprika. Season with salt and pepper. Put the tin back into the oven (still uncovered) for 15 minutes or so. Add the cabbage, wedging it between the other ingredients in the pan.Pour over the rest of stock then return the tin to the oven and cook uncovered for a further 10–15 minutes, until the lentils, artichokes and cabbage are tender. www.riverford.co.uk/recipes