This recipe marks the start of a series of recipes which are tasty and easy to make.
Prepare 10 mins
Cook Time 50mins
tbsp olive oil
500g Parsnips peeled and halved
Red Onions quartered
2 Fennel bulbs (you can replace with celery)
8 Pork and apple sausages (veggie sausages if you prefer)
0.5 chicken stock cube (veggie equivalent)
1 tbsp clear honey
1 tbsp wholegrain mustard
150g blackberries halved
1 tbsp red wine vingear
Preheat your oven to 220c, gas mark 7 and put a large roasting tin to heat up. When the oven is hot, add the oil, parsnips, onions, fennel wedges (or celery) and sausages to the tin, Season, stir to coat and roast for 30 minutes.
Dissolve the stock cube in 200ml of just boiled water. Turn over everything in the oven, then pour in the hot stock. Return to the oven and reduce the heat gas to 200c, gas mark 6 and cook for 10 minutes. Meanwhile, mix the honey and mustard together.
Use a pastry brush to glaze the sausages with the honey-mustard mixture, turning them to coat completely. Scatter the blackberries roast for 5-7 minutes until the sausages are sticky and golden and the blackberries have started to burst. Sprinkle over the vinegar and reserved fennel fronds (or seeds) then serve with a dollop of mayonnaise (if you fancy)