Serves 4

Prep: 20 min

Cook: 35 min

2 crisp eating apples

2 tbsp groundnut or sunflower oil

450g organic pork Cumberland

sausages

1 medium onion, approx 150g

2 garlic cloves

1 tsp dried sage

250ml organic cider

400g can butter beans

Half a chicken stock cube

Quarter the apples and remove core and skin, then halve each quarter lengthways to make wedges. Heat the oil in a frying pan and fry the apple, turning regularly, for about 6 minutes until tender and golden. Scoop onto a plate leaving as much oil behind as possible.

Meanwhile, run a sharp knife down the sausages and discard the skin. Break into 4 chunks. Peel, halve and finely chop the onion and garlic. Briskly fry the sausage in the hot oil, shaking the pan every couple of minutes until nicely browned, allowing about 10 minutes.

Transfer to a second plate. Stir onions, garlic and sage into the pan, scraping up the brown goo left by the sausages, adding a splash of cider to help to loosen it. Add half the remaining cider and adjust the heat so that it bubbles away into the onions. When moist rather than wet, return the sausages - which will fit into a single layer - and cook for 5 minutes. Tip everything into a heavy-bottomed pan with the remaining cider.

Simmer briskly for 5 minutes while you rinse the butter beans under running water and dissolve the stock cube in 200ml boiling water. Add beans and stock to the pan, stir and simmer, uncovered, for 10 minutes.

Taste and adjust the seasoning, stir in the apples, warm through and serve.

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