Sausages, parsnips and leeks

Serve with your favourite chutney or relish on the side. A big bowl of steamed green vegetables would complete the meal.

Ingredients

25 g	Butter, plus extra for topping
1 Tbsp	Olive oil
2	Leeks, trimmed and sliced (Main)
1 tsp	Ground cumin
¼ tsp	Ground turmeric
750 g	Parsnips, peeled and cut into even-sized pieces (Main)
1 serving	Sea salt and cracked black pepper
4 large	Pork sausages, or 8 small (Main)

Directions

1. Heat the oven to 200C. Oil a small ovenproof dish.
2. Heat 25g butter and the oil in a heavy-based saucepan. Add the sliced leeks and cook gently until they are completely tender, about 20 minutes. Add the ground cumin and turmeric and cook for a further 1 minute until aromatic.
3. Meanwhile, cook the parsnips in lightly salted boiling water until tender. Drain and dry off over the heat. Roughly mash with a vegetable masher and season with salt and freshly ground black pepper. Mix through the cooked leeks.
4. Spoon into the ovenproof dish and dot the top with a little extra butter. Place in the oven and cook for 20-30 minutes until the top is crisp.
5. Pan-fry the pork sausages once the parsnips and leeks are in the oven. Heat a large frying pan over a medium-low heat. Add the pork sausages and fry slowly, turning the sausages from time to time to brown evenly on all sides. I like to cook sausages, slowly so they could take 20 minutes to cook through. To check a sausage is completely cooked, cut one in half and touch the meat, it should be very hot.
6. Serve sausages with the parsnips and leeks.

See more of Kathy's simple dinner recipes

• Broccoli, lentils and cherry bocconcini
• Pork ragu