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.
Preparation time: 10 mins
Cooking time: 1 hr 15 mins
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
Pre-heat oven to 180C/350F/Gas 5.
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.
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.
Cover and place the casserole dish into a pre-heated oven and cook for 1 hour.
Serve with steamed, seasonal greens and mashed potatoes or as a one pot meal with crusty bread.
Cook’s tip: Fenland celery is a heritage variety of celery grown in the Cambridgeshire Fens. In 2013, Fenland celery was awarded Protected Geographical Indication (PGI) status and joined the ranks of Parma ham, Champagne and Melton Mowbray Pork Pies. Fenland celery is only grown in small pockets of Cambridgeshire, Suffolk and Norfolk using traditional farming methods. The deep, peaty soils in the Fens work towards giving Fenland celery its nutty-sweet flavour and paler colour. Fenland celery is available from October to December.
Recipe courtesy of: www.fenlandcelery.com