8 Cumberland sausages
1 tbsp curry powder
1 Red onion
1 Butternut squash
3 tbsp Olive oil
1 Large parsnip
1 Red chilli
1 Bulb Garlic
1 tbsp Fresh thyme
Salt and pepper for seasoning
3 tbsp Mango chutney
2 tbsp White wine vinegar
1 tbsp Nigella seeds
1 Handful fresh coriander
1 Handful fresh mint
1 Fresh pomegranate
Peel and chop the butternut squash, red onion, carrots and parsnip into chunks and place in a roasting tray on the hob.
Drizzle with a little olive oil and season with a little salt and pepper.
Add the sausages to the pan with the curry powder and nigella seeds, making sure everything gets a good stir together.
Before cooking in the oven chop the thyme and chilli before adding to the pan.
Cook in a pre heated oven 170c for 25 minutes.
Meanwhile mix the mango chutney, vinegar and half the pomegranate seeds in a mixing bowl.
Remove the sausages from the oven and pour the mango chutney mixture over the top before returning to the oven for a further 15 minutes.
When the vegetables and sausages are cooked and sticky remove from the oven and scatter over the fresh herbs and remaining pomegranate.