Pot roast pork and sausages

Autumn is approaching and that means that comfort food is back on the menu! Phil Vickery shows us how to cook up some famous comfort family favourites - pot roast pork and sausages, followed by a delicious damson crumble.

Serves: 4-6 personsPreparation time: 20 minutesCooking time: about 2 hours

Ingredients3 tbsp oil1 x 750g piece boned rolled and skinned shoulder of pork6 bangers, thick sausages2 red onions, peeled and chopped into large pieces4 cloves garlic, peeled and chopped150g semi dried apricots, cut into quarters200mls water or apple juice2 pork or chicken stock cubes1 can 425g drained butterbeans1/2 tbsp paprikasaltpepper2 medium Bramley apple, peeled, cored and roughly chopped2 Conference pears, ripe, but not squashy

Method1. Preheat the oven to 180C gas 42. Place the casserole dish on the hob and add the oil3. Once heated season the joint well and brown a little on all sides, then remove with tongs4. Add the sausages and brown on both sides, remove and then add the onions, garlic and brown again5. Once nicely browned, place the pork back in and the sausages around the outside6. Add the apricots, water or juice, stock cubes, beans, paprika, salt and pepper and bring to the boil7. Once boiling place a tight fitting lid on and pop into the oven for 50 minutes8. At the 50 minutes mark remove from the oven, add the apples and pears, stir well and pop the lid back on and return to the oven for a further hour9. Check by inserting a small knife or skewer at the 1 hour 45 minute mark to see if the pork is cooked and very soft10. Remove the pork and sausages form the dish and stir the chunky vegetable, bean and fruit together, season well11. Slice the pork carefully and serve with the sausages and the stew over the meat