Baked sausages with apples

If you’d prefer not to cook with wine, then replace it with the same volume of stock. SERVES 4 PREP 15min COOK about 40min

• 2 eating apples

• 1 large fennel bulb

• 8 flavoured sausages – we used a chorizo-type sausage with red peppers and paprika

• 2 red onions, each cut into 6 wedges

• 1tsp fennel seeds

• 2tbsp olive oil

• 2tsp runny honey

• 50-75ml (2-3fl oz) dry white wine, to taste

• 2tbsp fresh oregano leaves 1 Preheat oven to 200°C (180°C fan) mark 6. Leaving the skin on the apples, cut each into 6 wedges, then slice off any core. Tip into a medium roasting tin. Next, slice the fennel in half and remove and discard any hard core. Roughly chop the remaining fennel and add to the tin along with the sausages and onion wedges.

2 Bash the fennel seeds in a pestle and mortar, then scatter over the sausage mixture. Add the olive oil, honey, wine, oregano and plenty of seasoning. Toss together (using your hands is easiest).

3 Roast for 40min, tossing occasionally, or until sausages are golden and cooked through and vegetables are tender and beginning to caramelise. Serve with focaccia (or your favourite loaf), if you like, to mop up any pan juices. PER SERVING: CALS 415; FAT 29g; SAT FAT 10g; CARBS 18g