sausage and cider casserole

Easy to make, simple to double if you have to feed a crowd, relatively cheap and squeezes in plenty of veggies. This recipe serves 2 big people, 2 little people and one very little person. It’s ideal for a lazy Sunday lunch.

what you need:

  • 12 chipolatas (feel free to use whatever sausage you like)
  • 2 eating apples
  • 2 red onions
  • 6 carrots
  • 250ml apple cider
  • 450ml beef stock
  • bay leaf

what you do: 

  • preheat your oven to 200C
  • quickly brown your sausages in a frying pan
  • peel and slice your onions, carrots and apples
  • add the vegetables and sausages to a casserole dish
  • pour over the cider and stock add a little salt & pepper and a bay leaf
  • cook in the oven for 1 hour 30 minutes
  • if the sauce needs thickening add just a teaspoon of cornflour mixed in cold water.

to serve:

this really needs a big pile of fluffy mustard streaked mash potato and a green or two – think cabbage or think lazy – frozen green beans and peas, all counts to your five a day.


This will cook quite happily in a slow cooker on low for 6-8 hours. It’s also a good idea to make extra veggies and potatoes then have them as bubble & squeak with a poached egg a day later.


a huge sausage sandwich

I like sausages, I like sandwiches and I like big comforting dinners and feeling autumnal and this gorgeous feast meets all those needs.

what you need:

  • sausages (as many as you like)
  • a sourdough loaf – (homemade or shop bought)
  • a couple of punnets of tomatoes, I like using different types & colours
  • 6 cloves garlic
  • 2 red onions
  • 2 finely chopped chillies seeds included
  • a drizzle of olive oil, a drizzle of blackstrap molasses, salt & pepper to taste.



what to do:

  • pop sausages in a large roasting tin – throw in the tomatoes, chopped or whole depending on size, whole cloves of unpeeled garlic, roughly chopped onions and finely chopped chilles, drizzle the whole lot with olive oil, two tablespoons of blackstrap molasses and a good sprinkle of salt and pepper – mix well with your hands.
  • roast in the oven on 200C for around 30-40 minutes until sausages are cooked through and the tomatoes and onions have turned into a lovely soft squishy sauce.
  • whilst the sausages are cooking – hollow out your sourdough bread (save the bread you scoop out)
  • once cooked tip sausages and all the squishy juices into the sourdough bread & serve.

to serve:

This is perfect on it’s own but for personal preference I like it with apple cider and a warm coleslaw with crispy sourdough croutons

Warm coleslaw

what you need:

  • a medium sized red cabbage – cut into shreds
  • a large onion – sliced
  • 4 large carrots – cut into thin batons
  • 2 apples – sliced into batons or thin wedges
  • tsp of dark muscovado sugar, drizzle of olive oil

What to do:

  • using the saved sourdough bread – rip into small chunks and quickly fry with a drizzle of olive oil until crisp (you can do this in the oven – large tray, 200C drizzle with oil – bake for 10-15 minutes)
  • put the sourdough croutons to one side
  • add a drizzle of olive oil to a large frying pan or wok – add the cabbage, onion, carrot and apples – stir fry over a hot heat for 5-10 minutes – sprinkle on the sugar – cook for another minute.
  • tip into a large bowl – add the croutons – mix well – eat.