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Available for over a year

Pork sausage and autumnal veg traybake Serves approx 3 people Recipe :- - 2 tbsp of rapeseed oil - 1 pack of 8 pork sausages - Half a large butternut squash chopped into inch cubes - 1 large red onion chopped into rough large chunks ( inch sized ) - 1 large leek halved lengthways and then chopped into 1,1/2 inch - 2 knobs of lightly salted butter - 1 - 2 red potatoes large with skin left on and sliced into I/2 cm thick - 3 fresh cloves of garlic crushed and chopped roughly - 3 sprigs of fresh rosemary - 3 sprigs of sage chopped finely - A few sprigs of fresh thyme - A few turns of cracked black pepper - 1/2 a gel pot of chicken stock - 200ml of apple cider ( I used a local one ) - A good handful of vac packed cooked and peeled chestnuts chopped into thick slices - A tbsp of Dijon mustard - 2 tbsp of cranberry sauce Method :- - Preheat oven to 200c - In a frying pan heat up your rapeseed oil on a medium heat and fry off sausages until they start to colour. - Meanwhile bring a saucepan of water up to the boil and place in the butternut squash and cook for about 4 minutes when a knife goes through them and the squash drops off, it’s ready. Drain into a colander. - Take out your sausages onto a plate and spread on the mustard onto the sausages. - Into the same frying pan add in the onion, leek and stir. Place in the potato slices, keep stiring but not breaking the potatoes. - Add in the butternut squash, chestnuts, garlic, herbs, and chicken stock and soon it will start to be quite sticky. - Stir in your cider coating all the ingredients and allowing all the stickiness from the bottom of the pan to go round all the veg. - In your chosen casserole / pie dish pop in all the ingredients. Add your sausage on top and in between them pop small tsps of the cranberry sauce and a little more Dijon mustard on top of the sausages if required. - Place into the oven for 15 minutes and you are ready to serve.