Instructions: 1. Heat the butter in a large pan and cook the sausages for 10 minutes over a high heat, turning occasionally until golden. Using a slotted spoon transfer the sausages to a plate and keep warm. Drain off two thirds of the fat, add the apples and cook for 2 minutes, turning occasionally. Stir in the parsnips, cider, spring onions, mangetout, seasoning, tomato puree, stock and sausages.

2. Bring to the boil, cover and simmer for 20 minutes. Uncover and remove the sausage mixture with a slotted spoon and keep warm.

3. Bring the pan juices back to the boil, add the cider and boil rapidly until reduced and thickened. Stir in the cream and return the sausage mixture. Serve immediately garnished with tarragon leaves.

Cooks Tips If you are not keen on cider use a dry white wine instead.

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