LEMON FENNEL AND NEW POTATO SAUSAGE BAKE

Asparagus is brilliant source of folate, which keeps our hearts healthy, only one serving provides 60% of the recommended daily amount of this B vitamin; it is also low in fat. Fennel is high in vitamin C and contains potassium which fights high blood pressure.

Lemon Fennel and New Potato Sausage Bake

This recipe is made with gluten-free sausages and so is an ideal choice if you avoid gluten and it's perfect if you're looking for a dinner that’s lower in calories.

Ingredients

6 HECK Chicken Italia Sausages

1 lemon

30g golden raisins or sultanas

250g baby new potatoes, scrubbed and halved if larger than bite-sized

Spray oil

1 medium head fennel, cut into wedges

Bunch asparagus, trimmed

2tbsp roughly chopped flat leaf parsley

Steps

  1. Heat the oven to 200°C/fan 180°C/gas mark 6. Cut the lemon in half lengthways, then cut one piece into 4 wedges and set aside. Squeeze the juice from the other half into a small bowl. Add the raisins, stir and set aside for at least 30 mins.
  2. Bring a small pan of water to the boil, add the potatoes and cook for 5 mins. Drain and add to a medium-sized roasting dish. Add the fennel and reserved lemon wedges, spray with oil, toss and bake for 10 mins.
  3. Add the sausages to the tray and cook for 5 mins. Add the asparagus to the dish, turn the potatoes, fennel and sausages and cook for 12-15 mins until cooked through.
  4. Mix the parsley with the raisins and scatter over the tray with any juices. Serve.

Nutritional Info

Serving Size: 2

Amount Per Serving

Calories: 282

Total Fat: 4.3

Saturates: 0.7

Sugars: 17.6

Salt: 2

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