Sausage, lentil and apple bake
This is a great all-year-round dish – the apples and cider make it beautiful and warming for autumn and winter but equally bright enough for spring and summer. In winter, I like to serve it with some bread and, in summer, a hearty green salad with plenty of fennel and more apple. Even if you are only cooking for one or two people, I urge you to make this one as the leftovers are even better.
SERVES 4 | PREP 15 MINS | COOK 45 MINS | EASY | LC
2 small onions, cut into wedges through the root
1/2 tsp dried chilli flakes
1 tsp olive oil, plus extra for the sausages
8 good-quality sausages (pork or chicken work well)
1 chicken or vegetable stock cube
200ml cider or apple juice
1 tsp wholegrain mustard
1 tbsp dijon mustard1 , cored and sliced250g pouch of ready-to-eat 1-2 tsp , to tastehandful of , chopped (optional)
