Braised Sausages with Leeks, Apples and Cider

This dish is best made with good-quality sausages bought from a butcher or from the farmers market, and using a local cider if you can acquire one. Try the recipe with different flavoured sausages — pork and leek, Cumberland, and Toulouse sausages all work well. This is a lovely midweek supper dish for the autumn and winter months — warming, rich and nutritious — and the wood-fired oven provides a gentle heat in which to simmer the sausages, keeping them moist and tender.