Prep time: 20 mins
Cooking time: 1hr
Total time: 1hr 20mins
Pre-heat the oven to 180 degrees.
Heat the rapeseed oil over a high heat in a heavy based saucepan or casserole dish. Add the sausages and onion and brown. Turn the heat to medium and add the grated celeriac and garlic. Cook for 2 minutes before adding all of the spices. Cook for a further 2 minutes, stirring continuously so they don’t burn. Add the wine and turn up the heat until most of it has reduced. By reducing it, you will give the meal a lovely flavour but you will burn off the alcohol and bitter acidity.
Turn down the heat and add the tinned tomatoes, tin of water, bouillon, raisins, honey, tomato paste, Worcestershire sauce and soy sauce and cook for 30 seconds, and give it all a good stir. Finally add the orange segments, salt and pepper and the herbs.
Turn up to full heat to make sure it has reached temperature. Then pop the lid on and cook for 1 hour at 180 degrees. It’s a meal in itself, but if you want something more then greens would go well (spinach, broccoli, peas) as would a chunk of buttered sourdough or I like it with grated cheese on top.
This is summer version of a winter classic; beautiful scented oranges with warm cinnamon, sweet raisins and honey, mixed with buttery soft new potatoes. The celeriac not only adds goodness but also a rooty depth. If you don’t have a celeriac you can chop up some celery instead and add it to the onion when you are browning the sausages.”