Dinner is a stunning sausage hot pot which will serve with a gorgeous potato and beetroot.

Greta, I love you.

And you love sausages, right?

What you enjoy most about sausages.

I just love having them with baked beans some time being.

Sometimes these are little button mushrooms.

Can you just take him into that?

Like that?

Keep the whole company quarters, please.

Now, the important thing about cooking sausages is they need a bit of color, right?

No color, No, exactly.

Get the pan.

Nice and hot.

How was school today?

School was good.

Thanks.

We've got to go out and mix Newman sausages in.

OK, Button mushrooms in there, please.

Now, wait to watch your fingers.

But you know how to slice onions right now?

Sausages.

I get in lots of color because this is gonna cook slowly.

And it's sort of Debbie's version off the kind of hot pot.

Another one money to make for me?

Yes, I got the call on them in seven hours.

Okay.

A little old butter into the pan.

Now it looks like a lot of onions.

Right?

What are they?

Start sweating down.

They caramelized.

So that'll go down by half a little fried.

OK, salt in way to put a nice tablespoon of brown sugar in there that gets really nice and dark.

Now get your time in.

Pick off a little buds that will get the onions packed with flavor questions and give them a nice little stuff.

Did you like to help make your foot when he made them for years?

Always help.

No, always.

Now my mom would never have used this, But aged balsamic vinegar brings out the flavor of the onions.

Right now Look at our onions.

Look you to caramelize.

The vinegar is getting that nice sort of gloss.

But my sausages back in here now from there, some red wine, one in so the flavor underneath going into the sausages.

Now the sausages release all that flavor inside as well.

Look at the color of that.

Still not cooked.

Yet the ball really important.

Boil it here because it went bowling the other 1 17 in the oven.

Literary 18 to 20 minutes and she goes nice to go with my hot pot rich golden creamy potato gratin is a true comfort food classic on demanding a delicious twist beetroot.

Start by gently heating double cream, then peel and thinly sliced potatoes and cook beet root.

Next, rub garlic around the edge of your dish to thoroughly seasoned with a glorious flavor.

Then Greece, with a good layer of butter, arranged alternate layers of potato on beet root seasoning in between.

End with a neat layer of potatoes and pour the hot cream over the top.

Bake in a preheated oven for an hour, or until the potatoes are tender.

Potato and beetroot Gretton are bubbling Beauty off a comfort food dish Now for the apple compote.

What we need to do first is to get these pills and sliced panel to get nice and home.

Now wait, Give it a taste of that.

They're incredibly acidic.

Okay, you need to cook those wonderful red apples you thought called Rayburn's What?

The apples.

You know, cream ones.

Well, they called, and I'm not too sure what The green one.

Another word for your nan No, no pink Lady Apple.

No Granny Smith, right?

What we're gonna do is cook cooking apples on DDE, the eating apples together.

I love the combination of the Tartars from the Gramley cooking apple with the sweetness of the Braeburn.

Get the pan nice and hot and Sprinkle the boss from the pan with caster sugar for for nice slices of fresh ginger on three little cinnamon sticks.

I want you to remember that because I'm gonna look for them, okay?

Because once you use them and they work their magic, I need to pull him out.

It was sugar dissolving.

Now we just let that go a little bit darker, okay?

And then place quick, doesn't it?

That a nice little toss?

Okay, Cinnamon.

Ginger in.

So we're cooking down the apples.

Butter in gently cooking to the apple, soften.

Then take off the heat.

We go into that.

What's that coming out, Dad.

So that is a little bit off.

The purity will show you to do that in a minute.

How many ginger?

Four for ginger.

And 33 cinnamon.

Out with the cinema gingers.

Gingers!

Spring of apples smells so nice.

How nice is that?

Look.

See the color of apples.

Let's put these in the fridge.

Get nice and cold.

That's the compass sorted.

Easy now A simple, creamy whip to crown the top.

You separate the egg whites into their for daddy.

They're in separate Sprinkle sugar on.

Then you turn up.

You got really nice.

Big lift him up.

That is what I call a nice stiff peak well done.

Next, in a separate bowl, whipped double cream until stiff cream with some quick put some delicious lemon zest, which will make the cream so much better.

Then sweeten up wood left over Camberley compote puree.

You mix that in nice and carefully says like this apple butter Scotch.

Now, to make the cream even lighter, holding those west egg whites and sugar egg whites into the cream, just nicely Fold it in bigger glasses.

Back out.

Manage the glasses.

Yes, I could go silly.

We're on for a treat.

I'm not fighting back now.

Twist the end.

You could spoon this in, but I want to just give a nice actually gives it a nice pattern.

Lemon on top.

Back in the fridge, the beet root on potato graphing lovely sausages.

Finish with a flat leaf parsley.

Look at those two beauties.

Doesn't get any more comforting than that.

Does it for one of the best hot pots ever tell you that looks amazing.