Put the ** roasted peppers (plus a little of the brine), almonds, caster sugar, sweet smoked paprika*, a dash of **extra virgin olive oil* and sherry vinegar in a food processor and pulse to a purée. This is your Romesco sauce. Taste and stir in an extra drop of vinegar or a pinch of salt, if required. Set aside.

Drizzle a little more oil into a frying pan and fry the sausages over a medium heat for 10-12 mins until cooked through.

Meanwhile, fry the onion, carrot and a pinch of salt in a little more oil in a large saucepan over a low-medium heat for 4-5 mins, until softened but not coloured. Add the garlic, cooked lentils and enough water to just cover them. Bring to the boil, then simmer for 5 mins. Remove from the heat and stir in the mint, parsley and a generous pinch of salt.

Heat a little more oil in a frying pan that is big enough to fit the lettuce in one layer. Put in the lettuce halves cut-side down. Fry over a medium heat for around 2 mins until slightly charred. Turn and cook for 30 seconds, then remove from the heat.

Divide the lentils between bowls. Top with the sausages and cooked lettuce, then serve with the romesco sauce on the side.