- 500g Maris Piper or King Edward potatoes, peeled and cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 4 tbsp crème fraîche
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- ½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 apples, cored and each cut into 12 wedges
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 8 sausages
- 1 onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 500ml medium-dry cider
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 1 tbsp English mustard
Put the potatoes in a large pan, cover with water and bring to the boil. Cook for 15-20 mins until tender, then drain and mash with 2 tbsp of the crème fraîche. Season to taste.
While the potatoes cook, heat the butter and oil in a large lidded frying pan. When the butter is just foaming, add the apple wedges. Cook over a medium heat for about 2 mins each side, or until just turning golden. Remove from the pan with a slotted spoon and set aside.
Add the sausages and onion to the pan and cook for 6-7 mins – turn the sausages so that they brown all over, and stir the onion so it doesn’t catch. Pour in the cider and bring to the boil, then cover and cook for 10 mins.
Stir in the mustard, remaining crème fraîche and the apples. Season to taste and serve with the mash.