Put a 700g bag of baby potatoes
on to boil and rinse a 150g packet
of baby spinach leaves.
Mix 1.3 cup extra-virgin olive oil
with 2 tbsp red-wine vinegar
and 2.3 tsp German mustard.
Finely dice 2 onions, 2 carrots
and 2 sticks of celery and saute`
in 2 tbsp olive oil in a medium
saucepan until softened but still
bright in colour.
2 x 400g tins well-rinsed and
drained lentils and replace the
lid to keep warm.
In a frying pan, saute` 4 sliced bratwurst in a little
butter and oil until browned and
tip them in with the lentils.
In the same pan cook the spinach over
a high heat until wilted but bright
green. Drain the potatoes and stir
the dressing through the still-warm
Serve the sausages and lentils with the wilted spinach and hot baby potatoes with lots
of butter, sea salt and freshlyground