(Serves 2) Kcal 448 Protein 36g Fat8g carbs 55g (per serve).
- 1x large red onion
- 1x apple (200g)
- 2x parsnips (300g total)
- 1x pack of Heck chicken chipolatas (sausages)
- 1 tbsp runny honey
- Olive oil or spray olive oil if needed.
- Red wine vinegar
- Option add some mixed frozen vegetables to this recipe to increase the size of the meal.
Pre heat oven to 180C and place a large non-stick ovenproof frying pan on a medium-high heat.
Peel the onion and cut into quarters and quickly break apart into petals directly into the pan, tossing regularly.
Add 0.5-1tsp of olive oil and a pinch of sea salt and black pepper.
Quarter and core the apple, then toss into the pan.
Peel the parsnips into long strips. Stir 1 tbsp red wine vinegar into the frying pan, then pile the parsnip strips on top of the apples and onions.
Lay the sausages on top and cover pan (you could use tine foil here to stop the sausages burning).
Bake for 30 minutes, then drizzle over the honey and return to the oven for 5 minutes or until golden and delicious.