Sausage, lentils and radicchio with salsa verde

1.For salsa verde, soak bread in milk until soft, squeeze excess milk from bread (discard milk) and add to food processor. Add remaining ingredients except oil, process to combine, then add oil in a steady stream, processing to combine. Season to taste, set aside.

2.Heat half the oil in a frying pan over medium-high heat, add sausage and cook, breaking up with a spoon, until browned (2-3 minutes), remove from pan and set aside. Add fennel wedges, cook until browned, turning once (1 minute each side), set aside.

3.Meanwhile, heat remaining oil in a casserole over medium-high heat, add onion, garlic and fennel seeds and stir occasionally until onion is tender (3-4 minutes). Deglaze with wine, simmer until reduced by half (2-3 minutes), add stock and 750ml water, bring to the simmer. Add lentils, bay leaves and thyme, bring to the boil and cook for 10 minutes.

4.Add sausage and fennel wedges, simmer until sausage is cooked through (1-2 minutes). Stir through radicchio and parsley and serve hot, scattered with fennel fronds.