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Ingredients
1 Assorted squash (such as queen), deseeded, quartered and cut into 0.5cm slices (no need to peel)
1 bulb/s fennel, trimmed and thinly sliced
2 Granny Smith apples, skins left on, cut into 1.5cm slices
4 tbsp olive oil
6 pork sausages
1 tbsp clear honey
2 tsp English mustard
1/2 x 20g pack tarragon, finely chopped
Method
Preheat the grill to 200ºC, or its
highest setting, and place a large
baking tray on the top rack. In a large
bowl, combine the squash, fennel, apples and 2 tbsp oil. Season and
toss until well coated. Carefully
arrange everything over the
preheated baking tray, then nestle in
the sausages and grill for 10 minutes.
Meanwhile, make the dressing.
Whisk together the honey, mustard
tarragon and remaining 2 tbsp oil,
then season and set aside.
Remove the baking tray from
the grill, using tongs to toss the
vegetables and flip the sausages
over, then grill for 10 more minutes,
until the vegetables are golden and
tender, and the sausages are golden
and there is no pink meat. Divide
everything between 2 plates, drizzle
generously with the dressing, then
serve immediately.
Cook’s tip
To serve more people, and make 1 pack of sausages go further, tip a can of drained warmed cannellini beans into the tin a few minutes before the sausages are ready.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
4,156kJ/ 1,001kcals
Fat
73g
Saturated Fat
20g
Carbohydrates
49g
Sugars
29g
Fibre
9.6g
Protein
31g
Salt
2.8g
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