Cheesy parsnip, sausage & date traybake

Name: Cheesy parsnip, sausage & date traybake
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 6 pitted Waitrose Medjool Dates, roughly chopped; 2 tbsp red wine vinegar; 5 parsnips, peeled and cut into batons; 6 sprig/s thyme, leaves picked; 4 tbsp olive oil; 2 tbsp wholegrain mustard; 300 ml chicken stock; 12 pork sausages; 75 g Essential Parmigiano Reggiano DOP, grated; 250 g pouches Puy lentils; 1 unwaxed lemon, zest and juice; 140 g packs red chicory, outer leaves separated, inner leaves shredded

The sweetness of dates brings a classy contrast to the sausages in this hearty recipe. A generous topping of Parmigiano Reggiano adds a boost of umami and makes the whole dish really sing.

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Serves6
CourseMain meal
Prepare10 mins
Cook1 hr 10 mins
Total time1 hr 20 mins

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6 pitted Waitrose Medjool Dates, roughly chopped
2 tbsp red wine vinegar
5 parsnips, peeled and cut into batons
6 sprig/s thyme, leaves picked
4 tbsp olive oil
2 tbsp wholegrain mustard
300ml chicken stock
12 pork sausages
75g Essential Parmigiano Reggiano DOP, grated
2 x 250g pouches Puy lentils
1 unwaxed lemon, zest and juice
2 x 140g packs red chicory, outer leaves separated, inner leaves shredded

Put the dates in a small bowl and pour over the vinegar; set aside. Preheat the oven to 220ºC, gas mark 7. In a large roasting tin, toss together the parsnips, thyme, 2 tbsp oil, the mustard and stock. Season and roast for 25 minutes, stirring halfway.
Add the sausages and return to the oven for a further 30-35 minutes, turning the sausages halfway through. Stir in the dates and vinegar, then scatter over the cheese. Bake for a final 5-10 minutes until the cheese has melted and the sausages are cooked through with no pink meat remaining.
Meanwhile, heat the lentils according to pack instruction. Tip into a bowl, then toss with the lemon zest and juice, remaining 2 tbsp oil and all the chicory; season. Divide the lentils and chicory among plates, then top with the cheesy parsnips, sausages and dates.

Typical values per serving when made using specific products in recipe