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LEMON, FENNEL AND NEW POTATO SAUSAGE BAKE

Prep Time: 10 mins Cook Time: 35 mins - Serves: 2

Ingredients

  • 1 Pack HECK! Chicken Italia Sausages 
  • 30g golden raisins or sultanas
  • 250g baby new potatoes (halved if larger than bite-sized)
  • Spray oil
  • 1 medium head fennel (cut into wedges)
  • Bunch asparagus (trimmed)
  • 2tbsp roughly chopped flat-leaf parsley 

Method

  1. Heat oven to Mark6/200C. Cut lemon in half lengthways, cut one piece into 4 wedges and squeeze the juice from the other half into a small bowl. Add raisins and stir, set aside for at least 30 mins.
  2. Bring a small pan of water to the boil, add potatoes and cook for 5 minutes, drain and add to a medium roasting dish. Add fennel and lemon wedges, spray with oil, toss and bake for 10 minutes. 
  3. Add sausages to the tray and cook for 5 minutes. Add asparagus to the dish, turn potatoes, fennel and sausages and cook for 12-15 mins until cooked through. 
  4. Mix parsley with raisins and scatter over with any juices. Serve. 

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