Sausage, blackberry & parsnip traybake

provide your frequent bangers a twist with this candy, juicy and earthy one-tin dinner.

1½ tbsp olive oil500g simple parsnips, peeled and halved (quartered if gigantic)three elementary red onions, quartered 2 fennel bulbs, trimmed and reduce into wedges, fronds reserved8 pork sausages with bramley apple(or your ordinary sausage)½ bird stock cube1 tbsp clear honey1 tbsp wholegrain mustard150g blackberries, halved1 tbsp fundamental pink wine vinegar

1. Preheat the oven to 220˚C, gasoline mark 7, and put a huge roasting tin in to heat up. When the oven is scorching, add the oil, parsnips, onions, fennel wedges and sausages to the tin. Season, stir to coat and roast for half-hour. 

2. Dissolve the inventory cube in 200ml simply-boiled water. turn over every little thing within the tin, then pour in the scorching inventory. Return to the oven, cut back the heat to 200˚C, gas mark 6, and prepare dinner for 10 minutes. in the meantime, combine the honey and mustard together in a small bowl.

three. Use a pastry brush to glaze the sausages with the honey-mustard mixture, turning them to coat fully. Scatter within the blackberries; roast for five-7 minutes except the sausages are sticky and golden and the blackberries have started to burst. Sprinkle over the vinegar and reserved fennel fronds then serve with a dollop of mayonnaise on the side, if preferred.