g pumpkin, peeled and cut into thin wedges or 3 sweet potatoes or
g butternut squash, cut into small wedges or cubes
g large sprigs rosemary
tbsp olive oil
g new potatoes, halved
g large parsnips, peeled and cut into quarters
tsp dried chilli flakes (optional)
tbsp oil
g onion, peeled and finely sliced
g pears, peeled, cored and sliced
tbsp redcurrant jelly
tbsp water
g seasonal berries
tsp ground ginger
1
Step 1
Pre-heat oven to 190°C/375°F/Gas Mark 5. Toss together in a large roasting pan the sausages, garlic, pumpkin, rosemary, olive oil, new potatoes, parsnips and dried chilli flakes.
2
Step 2
Bake in oven for 40-50 minutes until sausages are golden brown and pumpkin is soft.
3
Step 3
For the Berry Jam, heat oil in a heavy based pan, add onion and cook slowly until softened and browned. Add remaining ingredients and cook for a further 5 minutes stirring. Cover the pan and cook on a reduced heat for approx 10 minutes. Serve hot or cold with the sausage and vegetables.
Ingredients
450 g traditional sausages
3 g cloves garlic, squashed
0.5 g pumpkin, peeled and cut into thin wedges or 3 sweet potatoes or
0.5 g butternut squash, cut into small wedges or cubes