Sausage, blackberry & parsnip traybake

Name: Sausage, blackberry & parsnip traybake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 1½ tbsp Essential Olive Oil; 500 g parsnips, peeled and halved (quartered if large); 3 red onions, quartered; 2 fennel bulbs, trimmed and cut into wedges, fronds reserved; 400 g British pork sausages with Bramley apple; ½ chicken stock cube; 1 tbsp clear honey; 1 tbsp wholegrain mustard, plus extra to serve; 200 g pack Blackberries, some halved; 1 tbsp red wine vinegar

Give your favourite bangers a twist with this sweet, juicy and earthy one-tray dinner.

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Serves4
CourseMain meal
Prepare10 mins
Cook50 mins
Total time1 hr

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1½ tbsp Essential Olive Oil
500g parsnips, peeled and halved (quartered if large)
3 red onions, quartered
2 fennel bulbs, trimmed and cut into wedges, fronds reserved
2 x 400g British pork sausages with Bramley apple
½ chicken stock cube
1 tbsp clear honey
1 tbsp wholegrain mustard, plus extra to serve
200g pack Blackberries, some halved
1 tbsp red wine vinegar

Preheat the oven to 220ºC, gas mark 7, and put a large roasting tin in to heat up. When the oven is hot, add the oil, parsnips, onions, fennel wedges and sausages to the tin. Season, stir to coat, then roast for 30 minutes.
Dissolve the stock cube in 200ml just-boiled water. Turn over everything in the tin, then pour in the hot stock. Return to the oven, reduce the heat to 200ºC, gas mark 6, and cook for 10 minutes. Meanwhile, mix the honey and mustard together in a small bowl.
Using a pastry brush, glaze the sausages with the honey-mustard mixture, turning to coat completely. Scatter in the blackberries and roast for 5-7 minutes more until the sausages are cooked through with no pink meat and the blackberries start to burst.
Sprinkle over the vinegar and reserved fennel fronds, then serve with extra spoonfuls of mustard on the side, if liked.

Typical values per serving when made using specific products in recipe