Cheesy parsnip, sausage & date traybake

Step by Step

Step 1

Put the dates in a small bowl and pour over the vinegar; set aside. Preheat the oven to 220ºC, gas mark 7. In a large roasting tin, toss together the parsnips, thyme, 2 tbsp oil, the mustard and stock. Season and roast for 25 minutes, stirring halfway.

Step 2

Add the sausages and return to the oven for a further 30-35 minutes, turning the sausages halfway through. Stir in the dates and vinegar, then scatter over the cheese. Bake for a final 5-10 minutes until the cheese has melted and the sausages are cooked through with no pink meat remaining.

Step 3

Meanwhile, heat the lentils according to pack instruction. Tip into a bowl, then toss with the lemon zest and juice, remaining 2 tbsp oil and all the chicory; season. Divide the lentils and chicory among plates, then top with the cheesy parsnips, sausages and dates.