Christchurch Farmers' Market

Riccarton House

16 Kahu Road


Christchurch 8014

New Zealand

Tel 03 348 6190


This recipe is one we are using in the restaurant Local. at Riccarton House over winter. We love Mariano and his products. He is a great man to go and have a chat to and is totally passionate about what he is creating.





1 Stick of Celery

1 Carrot

1 clove of garlic

1 Onion

pinch of salt

1 Cup Puy lentils

2 cups vege or chicken stock

3 Marianos Malaguena's sausage

3 leaves of silverbeet - chopped , ends and leaves.

small bunch of Italian parsley

Cracked Pepper




Finely dice the first 4 ingredients and sweat on low heat  ( don't let them get any colour) for about 5 mins with a pinch of salt


Add 1 cup of puy lentils and 2 cups of vege or chicken stock and 1/2 tsp of cinnamon and 1/2 tsp cumin and simmer for 10-15 minutes, unti the lentils are tender.


Separately chop 3 Marianos Malaguena's sausages and fry in a pan for 5 minutes.


Once cooked add to the lentils along with the silverbeet ( ends and all) and simmer for anther 2-3 minutes adding a little more stock if needed.


Serve with shopped Italian parsely and creme fraiche and cracked papper.