- Serves6
- CourseMain meal
- Prepare10 mins
- Cook1 hr 10 mins
- Total time1 hr 20 mins
Ingredients
- 6 pitted Waitrose Medjool Dates, roughly chopped
- 2 tbsp red wine vinegar
- 5 parsnips, peeled and cut into batons
- 6 sprig/s thyme, leaves picked
- 4 tbsp olive oil
- 2 tbsp wholegrain mustard
- 300ml chicken stock
- 12 pork sausages
- 75g Essential Parmigiano Reggiano DOP, grated
- 2 x 250g pouches Puy lentils
- 1 unwaxed lemon, zest and juice
- 2 x 140g packs red chicory, outer leaves separated, inner leaves shredded
Method
Put the dates in a small bowl and pour over the vinegar; set aside. Preheat the oven to 220ºC, gas mark 7. In a large roasting tin, toss together the parsnips, thyme, 2 tbsp oil, the mustard and stock. Season and roast for 25 minutes, stirring halfway.
Add the sausages and return to the oven for a further 30-35 minutes, turning the sausages halfway through. Stir in the dates and vinegar, then scatter over the cheese. Bake for a final 5-10 minutes until the cheese has melted and the sausages are cooked through with no pink meat remaining.
Meanwhile, heat the lentils according to pack instruction. Tip into a bowl, then toss with the lemon zest and juice, remaining 2 tbsp oil and all the chicory; season. Divide the lentils and chicory among plates, then top with the cheesy parsnips, sausages and dates.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 3,105kJ/ 744kcals |
---|---|
Fat | 40g |
Saturated Fat | 12g |
Carbohydrates | 47g |
Sugars | 22g |
Fibre | 11g |
Protein | 43g |
Salt | 2.9g |