In October, to mark the grape harvest season, our recipe of the month is 'Grape-Picker's Stew' - wholesome enough to keep the grape-pickers' energy levels up through the harvest! 

Ingredients

  • 8 slices of streaky smoked bacon
  • 8 large sausages (we recommend Toulouse, beef or venison)
  • 4 onions cut up into large chunks
  • 200g of dry green lentils (Puy)
  • 2-4 garlic cloves
  • 300 ml of beef stock
  • 150 ml of red wine
  • Fresh thyme

Instructions

  • Heat the oil in a large casserole dish and fry the bacon until it's crispy over a medium heat.
  • Remove the bacon, then add the sausages, browning them all over. 
  • Then remove the sausages and add the onion chunks. Turn up the heat so that the onions soften and caramelize.
  • Add the sausages back to the dish, adding the thyme, garlic and lentils. Then cook for about a minute, while continuously stirring.
  • Add the stock and the wine. Decrease the heat so that it's simmering slowly and cover the dish partially with the lid.
  • Let it simmer for about 35 minutes, so that the lentils are soft and the sausages are cooked all the way through.
  • Season it with salt and pepper, and add in the crispy bacon before serving with some fresh thyme.
  • Put the pot in the middle of the table so that people may help themselves. This is nice served with salad, crispy baguette and cheese.

 

France Just For You

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Without a doubt one of the best vacations my friend and I have ever taken! We keep raving to all about how authentic the trip was. Not only was every aspect of this trip gorgeous from the grape vineyards to the lavender fields to the mountainous towns and cathedrals, but the details were second to none. Emilie and Laura provided my friend and I …
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