Serves 4.

Ingredients

• 8  good quality sausages - I like Lincolnshire
• 1 large banana shallot,  peeled and chopped
• 2 garlic cloves, peeled and finely grated
• 2 large carrots, peeled and chopped in medium size chunks
• 1 large sweet potato, peeled and chopped in medium size chunks
• 2 celery sticks, medium chopped
• 2 large field mushrooms, wiped and sliced in thick slices
• 400g tin of haricot beans, drained
• 3 tbsp red lentils, rinsed
• 500ml medium cider
• 200ml hot water
• 1 bay leaf
• 1 tsp dried oregano
• 1½ chicken stock cubes
• 1 tbsp tomato purée
• 1 tbsp olive oil
• Sea salt and freshly ground black pepper

Method

1. Heat oven to 160°C fan/180°C/350°F.
2. In an flame proof casserole dish sauté the shallot in a little oil until soft.
3. Add the carrot, sweet potato, celery and mushrooms and sweat for about 5 minutes.
4. Add the beans, lentils, bay leaf, oregano and the crumbled chicken stock cubes and mix well with the vegetables
5. Finally add the cider, tomato puree, and garlic.
6. Bring to a simmer, and cook in the oven for 60 minutes.
7. Meanwhile, brown the sausages in a non-stick sauté pan. When they are well browned, cut them in half and set them aside.
8. After 6o minutes check the casserole - the lentils should be starting to thicken the sauce and the sweet potato will also start to break up and help thicken the sauce too.
9. Add the sausages and mix well. Cook for another 20 minutes.
10. Check the seasoning and serve.