A really pleasant one pot supper. Use a different combination of vegetables if you prefer but whatever you use try to keep the chunks all of a similar size to each other so that all vegetables cook through to tender in a similar time.

Ingredients - serves 4

8 - 12 Riverford pork sausages with Yorkshire seasoning
25g butter
1 onion, peeled & chopped
1 leek, trimmed & cut into 2 cm lengths
4 medium potatoes, peeled and cut into large chunks
4 medium carrots, peeled and cut into large chunks
2 parsnips, peeled and cut into large chunks
300ml Heron Valley apple juice
salt, pepper
chopped parsley

Method

Preheat the oven to 180°C
Brown the sausages briefly an set aside. Heat the butter in a casserole and sweat the onion until softened but not browned. Add the other vegetables to the pan and sweat a further 5 minutes in the butter with the lid on, then add the apple juice, bring to the boil. Season with salt and pepper and add the browned sausages to the casserole. Transfer to the oven for 30-45 minutes until vegetables are tender and the sausages completely cooked through.

Have large bowls warmed and ready and serve the casserole sprinkled with chopped parsley.