The Orchard Cook

Recipes from tree to table - two seasonal recipes from Stuart Ovenden's beautiful book

Sticky Honey & Mustard Catherine Wheel Sausage with Pears, Cobnuts & Celeriac Mash

It’s not just the name that makes this feel right for a bonfire or firework party. The mix of sticky, sweet, savoury and a pop of heat from the mustard is exactly the kind of thing you want to be eating on a cold November night; fire blazing, scarves done up tightly and sparklers at the ready.

You Will Need

For the celeriac mash:

  • 750g celeriac, peeled and 
  • roughly chopped
  • 100ml hot milk
  • 50g butter
  • 6 spring onions, chopped

For the sausage and pears:

  • A string of 12 good quality pork chipolatas (make sure that they’re joined together)
  • 3 ripe pears
  • Knob of butter
  • Small wine glass of dry perry 
  • or cider
  • 1tbsp wholegrain mustard
  • 2tbsp honey

To serve:

  • 100g fresh cobnuts, chopped


  • 2 wooden skewers, soaked in water


Tip the celeriac into a large saucepan and cover with water. Add a pinch of salt and bring to the boil – simmer for 20 minutes until tender, then drain. Return the cooked celeriac to the pan and mash roughly. Stir in the hot milk, butter, spring onions and some seasoning then mix well. Pop the lid on the saucepan and keep warm until the sausages are ready.

Untwist the links between the chipolatas and push the sausage meat up towards one end to make one long sausage. Roll the sausage into a spiral and push a couple of wooden skewers through at right angles to secure.

Halve the pears and take out the cores with a melon baller. Fry the sausage in a large frying pan on a medium heat for 10 minutes on each side until browned all over. Drop a good knob of butter into the pan, then add the pears. After 5 minutes, stir in the perry/cider, mustard and honey – season, then pop a lid on the pan and simmer on low for 15 minutes, turning the pears and sausage intermittently. Serve with a scattering of chopped cobnuts and the celeriac mash on the side.

Cider-Poached Apples with Toffee Sauce & Candied Hazelnuts

This dessert has real wow-factor; it’s easy to make and can be entirely prepped ahead. Simply warm the poached apples before serving and plate up with the candied hazelnuts and toffee sauce.

You Will Need

For the poached apples:

  • 1 litre cider
  • 150g light brown sugar
  • 1 cinnamon stick
  • 1 star anise
  • zest of 1 lemon
  • 6 eating apples

For the candied hazelnuts:

  • 50g granulated sugar
  • 100g roughly chopped 
  • hazelnuts
  • 25g butter, melted
  • 1 egg white

For the toffee sauce:

  • 300ml pot of double cream
  • 100g light brown sugar
  • 75g butter
  • A few drops of vanilla essence


Heat the cider, sugar, spices and lemon zest in a pan, stirring occasionally until the sugar has dissolved. Peel the apples and spoon carefully into the hot cider. Bring the spiced cider to the boil, then turn the heat down and simmer for further 20 minutes, or until a sharp knife slips easily through the flesh of an apple. Take the pan off the heat and let the apples cool in the liquid.

Preheat oven to 190C(170C fan), Gas 5. To make the candied hazelnuts, whisk the egg white for a minute or so until frothy, then gently fold in the granulated sugar, hazelnuts, most of the butter and a pinch of salt. Lightly grease a baking sheet with the leftover butter, then spread over the mixture. Bake for 5-7 minutes until golden; a watchful eye is recommended as it can burn pretty sharpish. Let it cool before breaking it up into little pieces.

Gently melt the cream, sugar, butter and vanilla essence together in a pan. Bring to a low bubble and keep stirring until the liquid is a thick, golden toffee colour. Serve warm, plated with a poached apple and a sprinkle of candied nuts. For extra decadence, a spoonful of calvados cream is a worthy addition.

Recipes from The Orchard Cook, Recipes from Tree to Table by Stuart Ovenden; Photography by Stuart Ovenden. Published by Clearview Books

Win a Copy

For your chance to win a copy of The Orchard Cook, please email your name, address and telephone number to
Closing date for entries is 31st October 2018
Good luck!

Posted in: