SAUSAGE, LEEK & CIDER

Serves 3-4

● 6 good-quality pork or vegetarian sausages

● 500g (1lb 2oz) baby potatoes, halved

● 2 red onions, cut into wedges

● 2tbsp olive oil

● Salt and freshly ground black pepper

● 2 red apples, cut into wedges

● 2 leeks, thickly sliced

● 2 garlic cloves, crushed

● 300ml (10fl oz) dry cider

● 1tsp wholegrain mustard

● 1 vegetable stock cube

Preheat the oven to 200°C/fan 180°C/gas 6. Place the sausages, potatoes and red onions in a large roasting tray and drizzle with the oil. Toss to coat everything well, then season generously.

Roast for 15-20 minutes, then remove from the oven and turn the sausages over. Add the apples, leeks and garlic to the pan. In a jug, mix together the cider, mustard and stock cube, then pour into the pan. Stir well so that everything is coated.

Return to the oven and cook for a further 15-20 minutes until everything is tender, the sauce is reduced and the sausages are cooked through.