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.
MasterClass Stainless Steel Heavy Duty 32cm x 23cm Roasting Pan
MasterClass Stainless Steel Measuring Spoon Set - 6 Pieces