"A quick one-pan supper for a chilly autumn evening. Set the oven at 200C/gas mark 6. Peel and roughly chop 2 onions (I sometimes cut them into thick segments instead), then warm 4 tbsp of olive oil in a flameproof roasting tin over a moderate heat, add the onions and let them soften, stirring regularly. Cut 500g of sausages into short lengths (2 or 3 from each sausage), then add to the onions, let them colour lightly, turning them over from time to time so they colour evenly, then add 1 tbsp of chopped rosemary leaves, 1 tsp of fennel seeds, 8 juniper berries if you like them and a little salt and black pepper. Halve and core 2 large apples, then cut into thick segments. Toss them with the sausages and onions, then transfer the tin to the oven and bake for 25 minutes or so until all is hot and sizzling, and the onions are pale gold in colour. Enough for 2-3 Thick sausages, with a good ratio of fat to lean meat, are the best for baking. A good plump butcher's breakfast sausage is ideal, but also the fat sausages you can buy loose from Italian grocers. If you go with a pack of fennel sausages, omit the fennel seeds from the recipe and include some chopped oregano leaves instead. You can use traditional cooking apples or a sweeter dessert variety, but the latter will hold their shape better. I sometimes choose Bramley-type apples so they collapse into a soft sauce for the sausages. Follow Nigel on Instagram @NigelSlater"
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