1. Heat a little oil in a deep saucepan and brown the chicken thighs in two batches. Allow them to brown fully before turning, to stop them sticking (around 3 mins each side). Deglaze the pan with a splash of cider between batches, adding any residue to the stock. Add more oil to the pan as needed.

2. Set the chicken aside and use the same pan to brown the sausages all over for around 2 mins, then remove from the pan. If there is a lot of fat left from the sausages, spoon some of it out leaving just a little in the pan.

3. Brown the chunks of squash for 2 mins, remove and set aside.

4. Put a little more oil in the pan, followed by the onion, and cook gently for 5 mins. Then add half the sage and all of the fennel seeds and cook, stirring for 2 mins more.

5. Add the flour and stir for 2 mins. Pour in the cider and stock, whisking to prevent lumps, and bring to the boil.

6. Return the chicken, sausages and squash to the pan and simmer for 15 mins, or until everything is cooked through, stirring in the rest of the sage 2 mins before the end.

7. Serve with green beans and potatoes – or celeriac mash if you’re feeling a little more adventurous.