If you want to get into the Christmas spirit a little early, or perhaps you want inspiration for boxing day, check out our Christmas trimmings tray bake. Serve either as a side to the main meal or just enjoy!
Ingredients:
1 tbsp olive oil
3 tbsp caramelised onion chutney
1kg small potatoes, halved
4 parsnips, cut into chunks
4 carrots, cut into chunks
200g sprouts, trimmed and halved
2 small red onions, cut into wedges
12 cocktail sausages wrapped in bacon
2 bay leaves
4 rosemary sprigs, roughly ripped
Get your pigs in blankets from one of our butchers here and grab your veg from here. Make sure to get Dorset made chutney from one of these producers here.
Method:
Preheat the oven to 200 degrees or gas mark 6.
Prepare the veg.
Mix the oil and chutney together and season well.
Divide everything except the sausages and herbs between two roasting tins, drizzle the oil and chutney mixture over the top and toss together to make sure the veg is equally coated.
Put the trays in the oven for 25 minutes.
After 25 minutes, add the sausages and herbs to the trays and bake, turning half way through.
Cook for a further 30 minutes.
