8 oz Pork and beef chipolata

           -sausages
      2 md Courgettes

      1    Green pepper, deseeded

      1 md Leek

      1    Red eating apple

      4 oz Baby sweetcorn

      1 tb Oil

           Salt and black pepper
-----------------------------------SAUCE-----------------------------------
      4 tb Dry cider

  1 1/2 ts Cornflour

  Gently twist the centre of each sausage to make cocktail sized
  sausages, then cut to separate. Slice the courgettes; dice the
  pepper, wash and slice the leek. Do not peel the apple just cut it
  into small pieces. Trim and slice the sweetcorn. Heat the oil in a
  wok or large frying pan, add the sausages and stir-fry for 5 minutes,
  or until browned. Add the vegetables and apple then stir-fry for a
  further I to 2 minutes. Season to taste. Blend the cider and
  cornflour together, pour into the pan and stir until the sauce has
  thickened and the sausages are coated. Serve with rice or pasta.
  Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK