Red cabbage is at its finest at this time of year. But don’t just ignore this wonderful vegetable until Christmas time comes around. For a warming autumnal supper, try Becketts Butchery Pork and Apple Sausages with cider braised red cabbage.

Cooks in: 2 hours

Serves: 4

Ingredients

2 tbsp rapeseed oil

8 pork and apple sausages

1 red cabbage, shredded

1 eating apple, cored and grated

2 tbsp wholegrain mustard

200ml cider

2 tbsp cider vinegar

Handful of flat leaf parsley, finely chopped

Method

Heat the rapeseed oil in a heavy-based pan and fry the sausages for around 8 minutes until well browned. Remove from the pan and add the cabbage, apple, mustard, cider and vinegar. Mix well. Bring to a simmer, season and then add the sausages back into the pan with any juices. Put the lid on and simmer gently for 1½ hours, stirring occasionally.

Sprinkle with the chopped parsley, and serve with creamy mash or herb roasted new potatoes.