Sausage and carrot casserole 

Ingredients

12 Lincolnshire sausages
1 onion, chopped finely
2 carrots, diced
4 rashers streaky bacon, diced
1 leek, sliced finely
1 tbsp plain flour
200 ml (7 fl oz) cloudy or pressed apple juice
100 ml (4 fl oz) chicken stock
2 Cox’s apples, peeled, cored and diced
1 tbsp each of wholegrain mustard and chopped sage

Heat a little oil in a large casserole pan, add sausages and brown well. Remove and set aside. Add onion, carrots, bacon and leek and cook for 10 to 15 minutes, until softened and starting to brown. Stir in flour and cook for a further minute, then blend in apple juice and stock. Bring to boil, return sausages to pan, season with salt and black pepper and simmer gently for 25 minutes. Add apple and cook for a further 10 minutes. Stir in mustard and sage.

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