NEIL'S RECIPES: SAUSAGE, PUMPKIN AND APPLE BAKE

by Cafe St Honoré in


We love to serve this one-pot-wonder in the Forbes’ household. Use proper, juicy sausages from a farm shop, heritage tatties and apples, some onion for background flavour, pumpkin for that sweet, earthy taste, and some rosemary to marry it all together. Oh, and remember to keep the skin on the apples and potatoes!

Image: Paul Johnston, Copper Mango

Image: Paul Johnston, Copper Mango

4 portions

INGREDIENTS

Allow 3 sausages per person (I like a good old pork and herb banger)

1 very large cooking apple (James Grieve or Bramley are excellent), cored and roughly copped

2 medium-sized onions. Roughly chopped

1/4 pumpkin (or butternut squash), roughly chopped

1 clove of garlic, sliced

A few par-boiled potatoes (like a heritage Pink Fir Apple or Sharpe’s Express). cut into large chunks

Salt and pepper

A sprig of rosemary

A small handful of fennel fronds, roughly chopped

A splash of cold-pressed rapeseed oil

A knob of butter

METHOD

Heat the oil in a large casserole dish or oven-proof pan, and fry the onions and whole sausages. Season with salt and pepper.

Add the pumpkin to the pan. Keep stirring and moving the dish around to get colour on all the ingredients. Then add the potatoes butter, garlic and apples.

Make sure everything is starting to colour nicely before placing in the oven with a sprig of rosemary for 20 to 30 minutes at 200°C to further cook and brown.

Remove from the oven, add the fennel fronds and stir. Serve at the table in the dish you cooked it in - no time for pretty dishes here!