Using up Veg Bake

It’s the time of year for warming, filling meals which make use of some of the seasonal produce from garden or allotment.  This recipe does both and goes well with a roast.

  • Serves 4
  • Prep time 15
  • Cooking time 50mins


  1. 1 tbsp. olive oil
  2. 3 tbsp. caramelised onion chutney
  3. 1 kg small potatoes, halved
  4. 4 parsnips, cut into chunks
  5. 4 carrots, cut into chunks
  6.  200g sprouts
  7. 2 small read onions cut into wedges
  8. 12 Cocktail or 6 halved chipolata sausages wrapped in bacon
  9. 2 bay leaves
  10. 4 Rosemary springs, ripped


  • Cooking the veg
    • Preheat oven to 200C / 180C fan / Gas 6
    • Mix together oil and chutney and season well
    • Divide everything except sausages and herbs between 2 roasting tins
    • Pour over oil and chutney mix and toss together to coat the veg
    • Cook in oven for 25mins
  • Add the meat
    • Add the sausage and herbs
    • Stir halfway
    • Cook for a further 30-35 mins or until veg is soft and sausages cook through


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