Cotechino al'Inglese might sound posh, and it is - a brilliant winter fusion of spicy Italian sausage and classic Yorkshire puds.

It's a dish that's as warm and comforting as your favourite jumper, and it shines even brighter with a glass of Ca'Rugate Rio Albo Valpolicella. The wine's vibrant cherry notes cut through the richness of the sausage and lentils, lifting the flavours and making every mouthful sing. Perfect for banishing those January blues.

Don't forget, there's 10% Off this lovely Valpolicella with the code 'RIOALBO' at checkout.

Warm food, good wine, and a good price - what's not to love?

Cotechino al'Inglese is a delightful fusion dish that combines Italian sausage and lentil stew with traditional Yorkshire puddings. Here's how you can prepare it:

Ingredients:

• Yorkshire Puddings: 8, homemade or store-bought
• Cotechino Sausages: 500g (alternatively, use garlicky English pork sausages)
• Parmesan Cheese: Fresh shavings, for garnish
• Fresh Parsley: A generous handful, chopped, for garnish

For the Lentil Stew:

• Italian Lentils: 200g, dried
• Olive Oil: 2 tablespoons
• Smoke Pancetta: 70g, cubed
• Fresh Sage Leaves: A few, finely chopped
• Garlic Cloves: 2, finely chopped
• Passata (Tomato Puree): 4 tablespoons
• Boiling Water: 250ml
• Salt and Pepper: to taste

Instructions:

1. Place the lentils in a saucepan, cover with fresh cold water, and bring to a boil.
2. Cook for 10-12 minutes, then drain and refresh under cold water. Set aside.

Cook the Lentil Stew:

1. In a frying pan over medium-low heat, warm the olive oil.
2. Add the pancetta, onion, sage, and garlic. Sauté for 3-4 minutes until the onion softens.
3. Stir in the cooked lentils and passata, then pour in 250ml of boiling water.
4. Season with salt and pepper.
5. Simmer for 20 minutes, stirring occasionally, until the liquid is absorbed. Keep warm over a low heat.

Cook the Sausages:

1. In a saucepan, boil the sausages for about 20 minutes.
2. Drain and let them cool slightly.
3. Remove and discard the skins, then cut the sausages into chunks.

Assemble the Dish:

1. Place the hot Yorkshire puddings on serving plates.
2. Spoon the warm lentil stew into each pudding.
3. Top with sausage chunks.
4. Garnish with Fresh Parmesan shavings and chopped parsley.