Hearty Cheddar Sausage Stew

Chop the leek into thin rings and transfer to a sieve or colander, then rinse thoroughly. Finely dice the carrot and slice the onion into half rings. Crush or mince the garlic. Cut open the sausage and squeeze the meat out of the skin.

Melt the butter in a deep frying pan over medium heat. Fry the garlic and onion for 2 - 3 minutes, then stir in the flour and a pinch of cinnamon. Add the leek and carrot and fry for 2 - 3 minutes, then add the sausage meat and fry for another 2 - 3 minutes, separating it as you do so. Deglaze with the stock, then add the bay leaf and the mustard. Season to taste with salt and pepper.

Cover with the lid and bring to the boil, then allow to stew for 10 minutes. Remove the lid and allow to reduce for 5 minutes or until it reaches the desired consistency.

Halve the endive lengthways and remove the tough core. Finely chop the endive and transfer to a bowl. Add the mayonnaise and white wine vinegar, then mix well to combine, seasoning to taste with salt and pepper.