Directions

1. Preheat the oven to 180°C/160°fan/Gas 4

2. In a large frying pan, heat 1 tablespoon of the oil and fry the sausages for 4-5 minutes until lightly golden all over

3. Remove from the pan and set aside

4. Add the mushrooms to the pan and fry for 3-4 minutes until softened

5. Set aside with the sausages

6. Add the remaining oil to the pan and fry the leeks and carrots for 4-5 minutes, stirring frequently, until lightly golden

7. Sprinkle over the flour and stir through
8. Pour in the cider, scraping all the bits from the bottom of the pan and mixing well
9. Add the thyme, mustard and plenty of salt and pepper

10. Transfer the mixture to a 2 litre (3½ pint) lidded casserole and add the sausages and mushrooms

11. Level the top so everything is submerged in the liquid

12. Drain the Jerusalem artichokes and slice into 2-3mm (approx. ⅛ in) slices

13. Arrange over the casserole to cover the sausages and vegetables

14. Dot with the flavoured butter then cover and bake for 1¼ hours

15. Preheat the grill to medium

16. Remove the lid and pop the casserole under the grill for 8-10 minutes or until the topping is lightly golden

17. Serve immediately.