Preheat your oven to 200°C. Halve, peel and thinly slice the onion. Trim the courgette then halve lengthways. Chop widthways into 1cm small pieces. Peel and grate the garlic (or use a garlic press). Chop the ciabatta into 2cm chunks. Pop the sausages on a lightly oiled baking tray. Bake in your oven until browned and cooked through, 20-25 mins, turn halfway through. IMPORTANT: The sausages are cooked when no longer pink in the middle.

Meanwhile, drain and rinse the lentils in a sieve. Put half the garlic in a bowl with the oil (see ingredients for amount). Season with salt and pepper, mix together and add the ciabatta chunks. Mix again and set aside.

Heat a drizzle of oil in a saucepan on medium high heat. Add the onion, season with salt and pepper and cook until softened, 5-6 mins. Stir occasionally. Once soft, add the remaining garlic and balsamic vinegar, stir together and cook until evaporated, 1 minute. Pour in the water (see ingredients for amount) and the chicken stock powder. Stir together and simmer until reduced by half, 6-8 mins.

Meanwhile, heat a frying pan on medium high heat (no oil). Once hot, add the courgette chunks and dry fry until charred on each side, 5-7 mins total. Turn every 1-2 mins. Season with salt and pepper and remove from the heat.

Stir the crème fraîche and lentils into the red onion mixture and bring to the boil. Simmer for 1-2 mins, then stir in the charred courgette and remove from the heat. Add the croutons to the tray with the sausages to cook until golden for the last 5 mins of sausage cooking time.

Once everything is ready, reheat the lentils if necessary. Taste and add salt and pepper if you feel it needs it, as well as a splash of water if they have dried out a little. Spoon into bowls and top with the sausages and garlicky croutons. Enjoy!