SERVES 4

• 15ml/1 tblsp vegetable oil

• 6-8 large Cumberland sausages (any good sausage will do)

• 2 sticks celery, chopped

• 1 leek, sliced

• 1 large waxy potato, peeled and cut into chunks (we sometimes add more)

• 1 onion, chopped

• 15ml/1 tblsp plain flour

• 300ml/ 1/2 pint Somerset dry cider

• 1 red skinned eating apple, quartered and chopped

• Salt and freshly ground pepper