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Diana Henry's German-inspired sausages with bacon, lentils and kale in a prospector pan.

Often overlooked, frequently underrated, German food comes into its own around Christmas. Take the opening line of Diana Henry’s recipe for Lübeck roast duck: “Basically duck stuffed with Christmas cake! Well, not quite, but you get the picture: duck with a boozy, sweet, buttery stuffing – very festive. “
Diana Henry's German-inspired sausages with bacon, lentils and kale servered in a 12 inch Netherton Foundry prospector pan.
In her article for the Telegraph Magazine, she takes inspiration from her travels around northern Germany to create recipes for cosy winter dinners. 
Read the article in full here:
Whilst all of these look fabulous, an onion soup that’s better than the classic French onion soup has got to be tried, it was inevitably the sausage and lentils that caught our eye.  Not only do we love sausage and pulses, but the prospector pan has been beautifully captured by Haarala Hamilton Photography.
Diana Henry is the Telegraph’s much-loved cookery writer, sharing recipes each week for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books.
See more of Diana's recipes in The Telegraph here.
Follow Diana Henry on Twitter and Instagram.
We are totally biased and whilst we love all of her books, we are particularly fond of From the Oven to the Table, which has a 12” prospector pan on the cover.
Buy the book and the 12inch Netherton Foundry prospector pan here.

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