SERVES: 4 | PREP TIME: 10 MINUTES | COOK TIME: 35 MINS
2 large red onions
2 eating apples
4 parsnips
12 chipolatas
1 tablespoon runny honey
Preheat the oven to 180oC/350oF/gas 4. Place a large non-stick oven- proof frying pan on a medium-high heat.
Peel the onions, cut into quarters and quickly break apart into petals directly into the pan, tossing regularly, then add 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Quarter and core the apples, then toss into the pan.
Use a speed-peeler to peel the parsnips into long strips.
Stir 1 tablespoon of red wine vinegar into the frying pan, then pile the parsnip strips on top of the apples and onions.
Lay the sausages on top, then drizzle with 1 tablespoon of olive oil and add a pinch of black pepper from a height.
Bake for 30 minutes, then drizzle over the honey and return to the oven for 5 minutes, or until golden and delicious.
When ingredients are in season, they need less doing to them. Flavours are fuller. Cooking becomes more straightforward. A good cut of meat, fresh vegetables harvested at the right time and ingredients that have not travelled unnecessarily far bring enough to the plate.
Each week, Reward Card customers spending £30 or more in The Farm Shop will receive a complimentary seasonal treat, a little something extra to enjoy alongside your usual shop.
Sometimes it’s simply about choosing something that feels considered. Good food, properly prepared, and a bit of time spent together.
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