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Le Puy Lentils with Chorizo & Caramelised Brussels Sprouts

Le Puy Lentils with Chorizo & Caramelised Brussels Sprouts


Serves 6

1 ½ cups Sabarot Le Puy lentils
1 bay leaf
1 tsp salt
2 Tbsp extra virgin olive oil (EVO)
100g Pedrazzoli pancetta stagionata pieces
1 medium onion, finely sliced
2 tsp sage, finely chopped
1 x 200g Alejandro picante chorizo collar, sliced
400g Brussels sprouts, halved lengthways
1 Tbsp Forvm Cabernet Sauvignon vinegar
Freshly ground black pepper
½ cup Italian parsley, chopped
50g Hazelz roast hazelnuts, roughly chopped

Bring a pot of unsalted water to the boil. Add lentils and bay leaf and simmer for 18-20 minutes until just tender. Remove from heat and add salt.

In a large frying pan heat EVO over moderate heat and add pancetta pieces and render until starting to crisp, about 3 minutes. Add onion and sage and cook until onion begins to sweat, about 2 minutes. Add chorizo slices in a single layer and cook 2 minutes, then turn the slices over and cook a further 2 minutes. Move to edge of pan and add brussels sprouts cut side down in a single layer. Cook for approximately 5 minutes until they turn golden brown and then reduce heat, turn them and cook until tender.

Meanwhile drain the lentils and dress with vinegar, salt and pepper and a little EVO. Add to pan with chopped parsley and check for seasoning. Serve hot or warm topped with chopped hazelnuts.

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  • Forum Cabernet Sauvignon Vinegar

    Forum Cabernet Sauvignon Vinegar

    This small production Cabernet Sauvignon vinegar from Spain has a rich nose, bright colour and ripe fruit flavour. Try with Colonna mandarin olive oil.

    Also available in a 500ml bottle and 1L bottle.

    Learn More
    109 -

  • Hazelnuts (Roasted)

    Hazelnuts (Roasted)

    These premium New Zealand grown hazelnuts have been cracked as whole nuts then lightly roasted to bring out the full texture and flavour of the nut.

    Try adding them to baking, making decadent chocolate hazelnut truffles, sprinkling them over salads for added texture or simply eat as a healthy snack.

    Dairy and gluten-free. Suitable for vegetarians and vegans.

    Also available in a 200g bag.

    Learn More
    109 -

  • Pancetta Stagionata Smoked ' sliced

    Pancetta Stagionata: Smoked ~ sliced

    Classic Italian smoked pancetta. Adds a rich, smoky flavour to pasta and risotto.

    Starting as a worker in a pork meat factory, before becoming a butcher and then an entrepreneur, Arnaldo Pedrazzoli had a passion for artisan charcuterie. Established in 1951, Pedrazzoli has remained a family affair with a commitment to traditional methods.

    Meat: Pork
    Origin: Italy

    Please note: Pricing is per Kg but sold in 100g (approx) packs.

    Also available in whole pieces cut to required weight.

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    109 -

    Available in store only

  • Pons Traditional Extra Virgin Olive Oil

    Pons Traditional Extra Virgin Olive Oil

    From Catalonia, Spain, an EVO pressed from Cornicabra and Arbequina olives. It is well-balanced, with a fresh aroma and a slightly peppery but soft finish. Recommended for everyday use in all types of cooking.

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    109 -

  • Sabarot Lentils Verte Du Puy

    Sabarot Puy Lentils

    These nutty little green-blue lentils do not require sorting or soaking. ‘Appellation d’origine contrôlée’, grown without fertilisers and cultivated only in the area around Le Puy en Velay, France. Great with duck confit, in slow cooking dishes, pasta or as a salad.Gluten-Free

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    109 -

  • Alejandro Chorizo Collar Piccante

    Alejandro Chorizo Collar Picante

    Preservative-free. Alejandro is a small family business that specialises in Riojan charcuterie in Logroño. This whole collar is spiced with paprika touch of heat and is cured using traditional methods. Use in cooking or as a tapa. Try adding to pasta with tomatoes for a delicious combination.
    Meat: Pork

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    109 -

    Available in store only

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