• 300ml Dunkertons Organic Dabinett cider*
• 200g The Cotswold Curer pancetta*
• 50g Netherend Farm butter*
• 8 organic pork sausages
• 6 shallots, peeled and left whole
• 4 garlic cloves, crushed
• 2 parsnips, peeled and chopped
3 celery sticks sliced
• 1 tbsp tomato purée
• 2 tbsp plain flour
• 1 tbsp olive oil
• 300ml fresh chicken stock
• 1 tbsp fresh sage leaves, chopped
• 1 tbsp Dijon mustard
• 2 Cox apples

*Ingredients available from our Cheltenham Shop



  • Preheat the oven to 180°C.
  • Place a large casserole dish over a medium heat. Add the olive oil and the sausages and cook until brown, then transfer to a plate.
  • In the same casserole dish add the pancetta and cook for 5 minutes until the fat is crisp and brown. Transfer to the plate with the sausages.
  • Add half the butter (25g) and, when melted, add the onions and garlic.
  • Cover and cook for 5 minutes
  • Remove the lid and stir in the parsnips and celery and cook for another 2 minutes.
  • Stir in the tomato purée and flour, then gradually stir in the Dabinett organic cider and stock and bring to the boil.
  • Return the sausages and pancetta to the casserole, then stir in the sage and mustard.
  • Place the lid on the casserole and put in the pre-heated oven to 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 cooked casserole from the oven and stir in the apples.