Recipes, Side Dish Recipes

Roasted christmas apples w/ sausage & jelly

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My very favourite accompaniment for a roasted bird or trimmed rib of beef.

Suggested cuts: Whole Bronze Turkey, Christmas Cockerel, Whole Chicken.

Five roasted Christmas apples filled with sausage and topped with jelly.

Ingredients

Shop the ingredients

Directions

  1. Mix the sausagemeat together with 5 crushed biscuits and black pepper.
  2. Core the apples.
  3. Divide the mix into 6 and push into the core of each apple.
  4. Roast at 180°C until the apple is cooked and soft, and a visible band of exposed apple flesh appears around the centre where the skin was cut.
  5. Remove from oven.
  6. Sprinkle the tops of each with the last remaining crushed biscuit, as this will prevent the jelly spooned on top from melting.
  7. Serve with roast turkey, cockerel, pork or beef.

Valentine Warner is a chef, food writer, business owner and broadcaster, with a deep interest in nature, travel and provincial food. He describes his cooking style as ‘International Grandmother’ and combines his strong sense of storytelling with his infectious love of cookery. Val has a deep respect and understanding of ingredients, both wild and cultivated, and has the instinctive ability to rustle up hearty and wholesome meals from whatever’s available. Val is an avid proponent of native food sources, and finds common ground with Swaledale in their work to deliver top-notch meat, within a truthful, ethical and high welfare framework. Originally a trained portrait painter, Val has also authored 5 cookbooks, managed his own catering company and is a co-owner of Taqueria, a West London Mexican cafe. Val is also a partner in the Hepple Distillery in Northumberland and Holmen Lofoten hotel on arctic Norway’s Lofoten island.