Quick braised sausages, red cabbage & apples

Heat 1 tsp oil in a wide nonstick fryingan or shallow casserole, then brown the sausages for 5 minutes until golden in places. Transfer to a plate.

Toss the apples in 1 tsp red wine vinegar, then add to the pan with the onion, sage and remaining oil. Cook over a medium-high heat for 5 minutes, until the onions start to soften and the apples take on a little colour.

Tip in the cabbage and sausages, season, then splash in the maple syrup (or sugar and water) and 2 tbsp red wine vinegar. The pan will seem full, but don’t worry. Cover and cook for 15 minutes, stirring occasionally as the cabbage wilts.

The cabbage should be glossy and tender, and the sausages cooked through with no pink meat and juices that run clear. Tasty served with mash and English or Dijon mustard, if you like.