450g (1lb) Traditional pork sausages
3 Cloves garlic, squashed
½ Pumpkin, peeled and cut into thin wedges or 3 sweet potatoes or ½ butternut squash, cut into small wedges or cubes
2 Large sprigs fresh rosemary
30ml (2tbsp) Olive oil
450g (1lb) New potatoes, halved
2 Large parsnips, peeled and cut into quarters
5ml (1tsp) Dried chilli flakes (optional)
15ml (1tbsp) Oil
1 Onion, peeled and finely sliced
2 Pears, peeled, cored and sliced
30ml (2tbsp) Redcurrant jelly
30ml (2tbsp) Water
150g (5oz) Blackberries or other seasonal berries
2.5ml (½tsp) Ground ginger
Preheat oven to Gas 5, 190oC, 375oF.
Toss together in a large roasting pan sausages, garlic, pumpkin, rosemary, olive oil, new potatoes, parsnips and dried chilli flakes.
Bake in oven for 40-50 minutes until sausages are golden brown and pumpkin is soft.
Make Berry Jam: Heat oil in a heavy based pan, add onion and cook slowly until softened and browned. Add remaining ingredients and cook for a further 5 minutes stirring.
Cover the pan and cook on a reduced heat for approx 10 minutes. Serve hot or cold with the sausage and vegetables.