Sausage, pumpkin and apple bake

Sourced from Scotsman.com

Neil Forbes recipe: Sausage, pumpkin and apple bake

Neil says: “We love to serve this one-pot-wonder in the Forbes’ household. Use proper, juicy sausages from a farm shop with heritage tatties and apples, some onion for background flavour, pumpkin for that sweet, earthy taste, and some sage to marry it all together. Oh, and remember to keep the skin on the apples and potatoes.”

Ingredients

• Allow three sausages per person (I like a good old pork and herb banger)• 2 medium-sized onions, roughly chopped

• a splash of cold-pressed rapeseed oil

• salt and pepper

• ¼ pumpkin (or butternut squash), roughly chopped

• a few par-boiled potatoes (like a heritage Pink Fir Apple or Sharpe’s Express), cut into large chunks

• a knob of butter

• 1 clove garlic, sliced

• 1 very large cooking apple (James Grieve or Bramley are excellent), cored and roughly chopped

• a small handful of fennel fronds, roughly chopped

• a sprig of rosemary

Serves four

Method

1 Heat the oil in a large casserole dish or oven-proof pan, and fry the onions and whole sausages. Season with salt and pepper.

2 Add the pumpkin to the pan. Keep stirring and moving the dish around to get colour on all the ingredients. Then add the potatoes, butter, garlic and apples.

3 Make sure everything is starting to colour nicely before placing in the oven for 20 to 30 minutes at 200C/Gas Mark 6 to cook further and brown.

4 Remove from the oven, add the fennel fronds and stir. Serve at the table in the dish you cooked it in – no time for pretty presentation here.