Boozy sausage, Fenland celery and apple hotpot with cider

One pot comfort food at its best. This delicious casserole uses a trio of the best of British regional produce; Newmarket sausages, Fenland Celery and Bramley apples – all of which have been recognised for their quality and heritage by Europe’s Protected Geographical Indication (PGI) scheme. A good slosh of cider along with fresh sage bring this fantastic winter warmer together.

Serves: 4
Preparation Time: 10 mins
Cooking Time: 1 hour 15 mins

What you’ll need
450g Newmarket sausages (8 sausages)
1 tbsp rapeseed oil
6 shallots, peeled and diced
6 sticks Fenland celery, cut into 10cm lengths
2 Bramley apples, peeled and cut into wedges
200g tinned tomatoes, chopped 300mls dry cider
1 tbsp chopped fresh sage leaves Salt and pepper to taste

What to do:
1: Pre-heat oven to 180C/350F/Gas 5.

2 : In a large cast iron or ovenproof casserole dish, fry the sausages in the oil until they are browned all over. Take them out and set to one side, then add the diced shallots and fry until they have just started to soften.

3: Add the Fenland celery and fry for a further 5 minutes until the celery has started to soften. Put the sausages back into the casserole dish, along with apples, tinned tomatoes, cider and sage leaves, and season to taste with salt and pepper.

4: Cover and place the casserole dish into a pre-heated oven and cook for 1 hour.

Recipe courtesy of Fenland Celery
www.fenlandcelery.com