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Ingredients
454g pack 8 Essential British Pork Sausages
3 tbsp olive oil
2 400g cans Essential Chickpeas, drained and rinsed
1½ 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)
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.
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.
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
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,532kJ/ 606kcals
Fat
31g
Saturated Fat
7.7g
Carbohydrates
49g
Sugars
16g
Fibre
9.6g
Protein
28g
Salt
1.3g
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