4 carrots, peeled
2-3 parsnips, peeled
3-4 medium potatoes, scrubbed
1 small celeriac, peeled
3 shallots, finely chopped
8 sprigs thyme
3 tablespoons green peppercorns
zest and juice of 1 lemon
3 tablespoons olive oil
8 beef (or other) sausages
¼ cup brandy or vegetable stock
1 tablespoon Dijon mustard
½ cup cream

You need to use good-quality, large sausages for this recipe. I use plain beef from my butcher, but pork or chicken would also work. Choose narrower vegetables so you get nice thin pieces when you cut them, giving a crunchy, caramelised result. This rich, comforting winter meal is perfect served with a lemony kale and parsley salad to balance the richness, but steamed greens with a squeeze of lemon work well too. The sauce is rich and a bit of a treat, so for a mid-week meal you might omit it and simply serve with mustard.


1.Heat the oven to 200°C fan bake.
2.Cut the carrots and parsnips in half crossways, then cut them, along with the potatoes and celeriac, into long, thin wedges all about the same size.
3.Put in a large mixing bowl with the shallots, thyme, green peppercorns, lemon zest and juice, olive oil and a sprinkle of salt and toss well.
4.Add the sausages and toss again.
5.Spread everything out in one layer in a large roasting tray with the sausages in the middle.
6.Roast for 30 minutes, stirring things around halfway through.
7.Turn the oven off and transfer the sausages and veges to a serving dish and keep warm in the oven while you make the sauce.
8.To make the sauce, put the roasting tray over a medium- high heat and add the brandy or stock.
9.Let it bubble, scraping up everything from the base of the pan and stirring together.
10.Stir in the mustard and cream and simmer.
11.Serve with the sausages.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

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