Browned sausages go back into the casserole on a bed of sweet orange chunks and nutty grains, and the oven does the rest. By the time the lid comes off, the barley has turned plump and creamy and the pumpkin has softened into the sauce.
Why it’s so good: Cider and wholegrain mustard give the stock a gentle sharpness that suits rich pork meat, while sage and kale bring savoury, green notes to the vegetables.
Make it easy: Buy ready-prepared pumpkin or squash chunks to cut the prep time right down.
