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Sausage, prune & chickpea traybake

Sausage, prune & chickpea traybake

The prunes melt into the tomatoes as they cook in this simple one-tray bake, making a sweet and tangy sauce

5 out of 5 stars(1) Rate this recipe
HealthyHigh protein3 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins

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  • 454g pack 8 Essential British Pork Sausages
  • 3 tbsp olive oil
  • 2 400g cans Essential Chickpeas, drained and rinsed
  • tsp cumin seeds, roughly crushed
  • 2 cloves garlic, thinly sliced
  • 500g Essential Cherry Tomatoes
  • 400g can Essential Prunes in Apple Juice, drained and pitted (juice reserved)
  • 25g pack flat leaf parsley, stalks finely chopped, leaves picked
  • 260g Essential spinach


  1. Preheat the oven to 200ºC, gas mark 6 and put a large roasting tin into the oven to heat up. Once hot, tip in the sausages. Drizzle with 1 tbsp oil and roast for 15 minutes, or until light brown all over.

  2. Meanwhile, put the chickpeas, cumin, garlic, tomatoes, prunes and parsley stalks in a bowl and drizzle in the remaining 2 tbsp oil. Season and stir to coat. Add to the tray with the sausages and return to the oven for a further 10 minutes, or until the sausages are cooked through, the juices run clear and no pink meat remains.

  3. Add ½ the spinach with a splash of the apple juice from the prunes and return to the oven for 1-2 minutes, until wilted. Repeat with the remaining spinach, then stir through to combine. Scatter with parsley leaves to serve.

Cook’s tip

To reduce your meat intake slightly, or to make fewer sausages go further, squeeze the meat out of the sausage skins and roll into little balls


Typical values per serving when made using specific products in recipe


2,532kJ/ 606kcals



Saturated Fat












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5 out of 5 stars1 rating