A bright, refreshing combination of lentils and green beans perfect for Boxing Day. Delicious on its own or as an accompaniment for leftover turkey.
Preheat the oven to gas 6, 200°C, fan 180°C. For the dressing, whisk the mustard, mustard seeds, olive oil, honey and vinegar in a jug; season.
Arrange the chipolatas in a large roasting tin and drizzle over half the dressing. Add the stock pot and cook for 20 minutes. Remove from the oven and lift out the chipolatas. Add the lentils and the remaining dressing and give everything a good stir. Return the chipolatas to the tin and cook for 10 minutes more, then transfer to a serving dish.
Meanwhile, cook the green beans in a pan of boiling salted water for 4 minutes. Drain well and add to the lentil mixture. To serve, scatter over the parsley.
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This hearty dish works wonderfully when paired with finest* Carmenere rich, deep red wine with black fruit flavours.