Ingredients

• 8 x Porkinson Bangers
• 1 small butternut squash trimmed, seeded and in chunks
• 2 carrots, trimmed scrubbed and thickly sliced
• 1 parsnip, trimmed, scrubbed and in chunks
• 2 beetroots, scrubbed and quartered
• 6 medium new potatoes, scrubbed and in chunks
• 4 shallots, trimmed and peeled
• 8 cloves garlic, skin on
• 1 large sprig rosemary
• Salt and freshly ground black pepper
• Olive oil for drizzling
• 2 tbsp sunflower oil

Method

Place the vegetables in an ovenproof dish along with the rosemary. Season well with salt and freshly ground black pepper and drizzle generously with olive oil.

Place in a pre-heated oven at gas mark 6, 400°F, 200°C for 10 minutes. Meanwhile, heat the oil in a pan and fry the Porkinson Bangers to colour all over. Transfer to the ovenproof dish and continue cooking for around 25 minutes or until the vegetables are caramelised and tender, and the sausages are cooked through.

Serves 4