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Essential Olive Oil500ml
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96p/100mlGive your favourite bangers a twist with this sweet, juicy and earthy one-tray dinner.
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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
Energy | 2,902kJ/ 696kcals |
---|---|
Fat | 40g |
Saturated Fat | 13g |
Carbohydrates | 48g |
Sugars | 31g |
Fibre | 15g |
Protein | 29g |
Salt | 1g |
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£3.90Price per unit
£9.75/kg0 added
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£1.50Price per unit
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£2.35Price per unit
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40p/100ml