A warming and comforting supper from ” Organic” by Sophie Grigson and William Black. Serve with heaps of mashed potato to soak up the juice and plenty of mustard.
This is from Hugh Fearnley- Whittinstall’s ” Three Good Things”. I like to make it with Pork and Apple Sausages but any good quality pork sausage will do very nicely. You can swap the parsnips for potatoes- waxy varieties like Pink Fir Apple or Charlotte work well roasted whole in their skins.