Ingredients

• 2 tbsp olive oil
• 1 tbsp sunflower oil
• 8 pork sausages
• 200g bacon cut into strips
• 2 medium onions, chopped
• 2 garlic cloves, crushed
• 2 large celery sticks, chopped
• 1 tbsp tomato purée
• 2 tbsp plain flour
• 300ml medium or dry cider
• 300ml fresh chicken stock
• 8 fresh sage leaves, chopped
• 1 tbsp wholegrain mustard
• 3 small apples

Method

• Heat the oven to 180°C/160°C fan. Heat the oil in a large pan (with a lid). Add the sausages and brown them all over, then transfer to a plate.
  
• Add the bacon to the pan and fry for 5 minutes until crisp and brown. Transfer to the plate with the sausages.
• Drain off all but 1 tbsp of the oil from the pan, add the onions and garlic. Cover and cook for 10 minutes, stirring now and then, until soft and lightly browned.
• Take off the lid, stir in the celery and cook for 2 minutes more. Stir in the tomato purée and flour, then gradually stir in the cider and stock and bring to the boil.
• Return the sausages and bacon to the casserole, then stir in the sage and mustard. Add the thick sliced apples. Cover, put in the oven and cook for 30 minutes.
• Serve with mashed sweet potato and steamed broccoli.