SERVES 4
A delicious one dish dinner with lots of vegetable goodness from Melissa Hemsley.
Ingredients
1 tbsp coconut oil or ghee
1 celeriac (approx. 800g), peeled and cut into 1.5cm cubes
1 red onion or large leek, roughly sliced
1 large red pepper, roughly chopped
6 regular sausages, quartered or 12 chipolatas (total 400g)
1 tbsp chopped fresh rosemary or 1 tsp dried rosemary
200g kale, chopped
For the mustard drizzle
12 fresh sage leaves, finely chopped
3 tbsp any mustard
1 1/2 tbsp maple syrup
1 tablespoon apple cider vinegar
2 tbsp extra-virgin olive oil
METHOD
Heat the oven to 240C/fan 220C/gas 9. Place the oil into a large baking tray or ovenproof dish and heat it in the oven for 2-3 minutes.
Add the celeriac, onion, pepper, apple, sausages and rosemary. Season with salt and pepper and toss in the hot oil, then spread everything out in a single layer, with the sausages on top, and roast in the oven for 18 minutes.
Meanwhile, whisk the sage, mustard, maple syrup, vinegar and oil together in a bowl and season with salt and pepper.
Remove the tray from the oven and add the kale. Toss everything together and return to the oven for a further 8 - 10 minutes, until the sausages are cooked through and golden brown and the celeriac is tender. pour over the mustard drizzle and serve.
