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