Ingredients

6 Porkinson Oxford Sausages
4 large potatoes
1 large celeriac
250ml whipping cream
250ml milk
1 onion chopped
2 bay leaves
Salt and pepper
500g sliced carrots
1 tsp of crushed cardamom seeds

Method

Place cream, milk, bay leaves, onion, salt and pepper  in a saucepan and simmer for 10 mins to infuse flavours, and strain. Peel potatoes and celeriac and slice very finely, layer potato and celeriac  in a greased oven proof dish, pour over the cream mixture, cover tightly with foil and bake for 2 hours at 150 oC or till potato and celeriac are cooked, cool and chill overnight

To make the carrot puree. Bring the carrots and cardamom to the boil in water until soft. Strain and keep 50ml of water. Puree in a blender adding a little of the water to reach a smooth consistency. Fry Porkinson Oxford Sausages in a little oil for 15 minutes.

To assemble, remove potato and celeriac dauphinoise from fridge use a ring cutter to cut out as many portions as needed. Heat in an oven at 180oC for 10 mins. Place potato and celeriac and dauphinoise on plate, arrange sausages and spoon the warmed carrot puree around the potato and sausages