Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Gourmet Pork Sausages with Roasted Root Vegetable Chips
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Save on the washing up and cook this delicious combo in one roasting tin!
Cook time: 30 mins
Serves: 4
Cooking Skill: Easy
Ingredients
8
Lincolnshire or Cumberland sausages
2
large beetroots, peeled and cut into thick fingers
2 medium or 1 large
sweet potato, cut into wedges
4
parsnips, peeled and cut into wedges
3 tablespoons
olive oil
2
fresh thyme sprigs
Pinch
of smoked paprika
Method
Step 1
Preheat the oven to 200°C, 180°C Fan, Gas Mark 6. Line a large roasting tin with baking parchment and add the sausages. Add the vegetables. Brush with half oil and roast for 20 minutes.
Step 2
Add the herbs to the tin, season well and sprinkle with the smoked paprika. Drizzle the remaining olive oil. Continue to roast for 10 minutes.
Step 3
To serve, divide the sausages and vegetables among four plates and serve with a selection of dips.
Method
Step 1
Preheat the oven to 200°C, 180°C Fan, Gas Mark 6. Line a large roasting tin with baking parchment and add the sausages. Add the vegetables. Brush with half oil and roast for 20 minutes.
Step 2
Add the herbs to the tin, season well and sprinkle with the smoked paprika. Drizzle the remaining olive oil. Continue to roast for 10 minutes.
Step 3
To serve, divide the sausages and vegetables among four plates and serve with a selection of dips.
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