Autumn spiced sausages with red cabbage, apples and prunes

Place the sausages in a single layer in a dish and pour over the red wine. Add the spices and honey, and leave to marinate overnight, turning a couple of times.

Preheat the oven to 180°C/gas 4.

Remove the sausages from the marinade. Pour the marinade through a sieve and reserve the liquid.

Place half the cabbage and half the onions in the bottom of a large casserole. Spoon over half the apples and prunes, and then place all the sausages on top.

Dot over half the butter and sprinkle with half the sugar and vinegar. Season with salt and pepper.

Now place the remaining apples, prunes, onion and cabbage on top. Dot over the rest of the butter, sugar and vinegar. Season and then pour over the marinade. Cover with a lid, place in the oven and cook for 2 hours 30 minutes.

To make the saffron mash, cook the potatoes in plenty of salted boiling water until tender. Drain and mash.

While the potatoes are cooking add the saffron to the hot water and leave until the colour is a rich egg yolk.

Heat the cream and milk together and add the saffron.

Add the butter to the potatoes and season. Beat in the saffron cream. Serve with the sausage casserole.