To make Lotte’s autumn spiced sausages with red cabbage, apples and prunes, place the sausages in a dish and pour over the red wine. Add the spices and honey and leave to marinate over night, turning a couple of times.
The next day, remove the sausages from the marinade but keep it. Place half the cabbage and half the onions in the bottom of a large casserole. Spoon over half the apples and prunes and then place all the sausages on top.
Dot over half the butter and half of the sugar and vinegar. Season with salt and pepper.
Now place the remaining apples, prunes, onion and cabbage on top. Dot over the rest of the butter, season and then pour over the sausage marinade. Cover with a lid and cook in the oven at 180 degrees celcius for 2 ½ hours.
To make the saffron mash, cook the potatoes in plenty of boiling water until tender – drain and mash. While the potatoes are cooking add the saffron to the hot water and leave until the colour is a rich egg yolk.
Heat the cream and milk together and add the saffron - don’t strain out the threads they look nice in the mash. Add the butter to the potatoes and season. Stir in the saffron cream and serve with the autumn spiced sausages.