Cumberland Sausage, Potato & Cabbage Hotpot

Set the pressure cooker to Sauté (high). Brown the sausages well until coloured all over (they don’t need to be cooked through). Remove to a plate.

In the same pot, add the onion and leeks with a small pinch of salt. Cook for 6–8 minutes until soft and starting to turn golden. Add a knob of butter if the pot looks dry.

Layer the pot (don’t stir): add the potatoes first, then the cabbage, then sit the sausages on top.

Pour in the stock so it comes up to roughly the potato level (it shouldn’t cover everything). Add plenty of black pepper and thyme if using.

Seal the lid and cook on high pressure for 7 minutes.

Let it naturally release for 10 minutes, then vent the rest.

Remove the lid. Mash a few potato chunks into the broth to thicken, then stir in the mustard.

Add a small knob of butter to finish. If you want it thicker, simmer on Sauté for 2–3 minutes. Taste and adjust seasoning, then serve hot.

Heat the oven to 180°C (160°C fan).

Brown the sausages in a large ovenproof casserole (or frying pan) until well coloured. Remove to a plate.

In the same pan, cook the onion and leeks with a small pinch of salt for 6–8 minutes until softened and lightly golden. Add a knob of butter if it looks dry.

Tip in the potatoes and cabbage and toss briefly to coat.

Add the stock (start with about 500 ml) and thyme if using. Nestle the sausages on top. Season with black pepper.

Cover with a lid and bake for 55–65 minutes, until the potatoes are tender.

Uncover for 10 minutes to reduce slightly, then mash a few potato pieces into the broth and stir in the mustard.

Finish with a small knob of butter, taste for salt, then serve hot.

If you can, brown the sausages in a hot pan until well coloured, then transfer to the slow cooker. (This is the main flavour-builder.)

In the same pan, soften the onion and leeks with a pinch of salt for 6–8 minutes. Add to the slow cooker.

Add the potatoes and cabbage. Pour in enough stock to come about halfway up the potatoes (you may not need it all). Add black pepper and thyme if using. Don’t stir too vigorously.

Cook on LOW for 6–7 hours (or HIGH for 3–4 hours) until the potatoes are tender.

Mash a few potato pieces into the broth to thicken, then stir in the mustard.

If you want it thicker, leave the lid slightly ajar for the last 20–30 minutes, or decant to a pan and simmer.

Finish with a knob of butter, taste for salt, then serve hot.