RED DELICIOUS APPLE SEASON RECIPES

Steps:

• 1. Place the cabbage in a bowl with a generous pinch of salt and the red wine vinegar. Squeeze together in your hands, then set aside to pickle while you start on the soup. 2. Melt a little butter or oil in a heavy-bottomed saucepan over medium-low heat. Add the onion and celery and cook until soft and translucent, stirring occasionally, 10 to 15 minutes. 3. When the onions are soft, add the caraway seeds and stir for about 1 minute. Increase the heat and add the apples and three-quarters of the cabbage; fry until the cabbage begins to soften, about 5 minutes. 4. Add the stock, balsamic vinegar and honey or agave. Bring to a boil, then reduce the heat, cover and simmer for 30 minutes. Uncover and simmer for another 10 minutes. 5. Meanwhile, heat a skillet over medium-high heat and add some oil. Once it's very hot, add the remaining cabbage and cook until crisp. In the last couple of minutes, add the walnuts and half the dill. 6. To the soup, stir in the remaining dill and season to taste with salt and pepper. You can leave this as it is, but I like to blitz it with a handheld blender to make a smooth and vibrant purple soup. 7. Ladle the soup into warmed bowls and top each serving with the fried cabbage and walnuts, a spoonful of cr�me fra�che, sour cream or yogurt and some more dill if you like.

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. Heat the oil in a large flameproof casserole (with a lid). Add the sausages and brown them all over, then transfer to a plate.
• Add the bacon lardons to the casserole and fry for 5 minutes until the fat is crisp and brown. Transfer to the plate with the sausages.
• Drain off all but 1 tbsp of the oil from the casserole, add half the butter and, when melted, add the onions and garlic. Cover and cook for 10 minutes, stirring now and then, until soft and lightly browned.
• Take off the lid, stir in the parsnips and celery and cook for 2 minutes more. Stir in the tomato purée and flour, then gradually stir in the cider and stock and bring to the boil.
• Return the sausages and bacon to the casserole, then stir in the sage and mustard. Cover, put in the oven and cook for 40 minutes.
• When the casserole is ready, melt the remaining butter in a non-stick frying pan. Quarter, core and slice the apples into wedges. Add them to the pan and fry gently for 2-3 minutes until golden all over and just tender. Season with a little salt and pepper.
• Remove the casserole from the oven, stir in the apples and season to taste (add a squeeze of lemon if you think it needs it). Sprinkle with the fried sage leaves, if using. Serve with baked potatoes or mash and greens.