Chipolata sausages such as Cumberland or
Chestnut mushrooms 150g (5oz), halved
Leeks 2, trimmed and thickly sliced
Carrots 250g (9oz), peeled and sliced
Plain flour 2 tbsp
Medium-dry cider 440ml can
Fresh thyme 2 tbsp chopped
Wholegrain mustard 1 tbsp
Salt and freshly ground black pepper
Jerusalem artichokes 500g (1lb 2oz), peeled and covered in water with lemon juice (see tip)
Rosemary and garlic butter 15g (½oz)
Preheat the oven to 180°C/160°fan/Gas 4.
In a large frying pan, heat 1 tablespoon of the oil and fry the sausages for 4–5 minutes until lightly golden all over. Remove from the pan and set aside. Add the mushrooms to the pan and fry for 3–4 minutes until softened. Set aside with the sausages.
Add the remaining oil to the pan and fry the leeks and carrots for 4–5 minutes, stirring frequently, until lightly golden. Sprinkle over the flour and stir through. Pour in the cider, scraping all the bits from the bottom of the pan and mixing well. Add the thyme, mustard and plenty of salt and pepper.
Transfer the mixture to a 2 litre (3½ pint) lidded casserole and add the sausages and mushrooms. Level the top so everything is submerged in the liquid. Drain the Jerusalem artichokes and slice into 2–3mm (approx. ⅛in) slices. Arrange over the casserole to cover the sausages and vegetables. Dot with the flavoured butter then cover and bake for 1¼hours.
Preheat the grill to medium. Remove the lid and pop the casserole under the grill for 8–10 minutes or until the topping is lightly golden. Serve immediately.
Jerusalem artichokes are cooked in similar ways to other root vegetables, but once peeled they should immediately be placed into a bowl of cold water with lemon juice or vinegar to prevent discoloration.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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