Cumberland Sausages and Cheesy Wedges
with Sticky Apple and Sage Glazed Veg
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Apple and Sage Jelly
Not included in your delivery
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel) and pop them onto a large baking tray.
Drizzle the wedges with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Core and cut the apples into 8 wedges (no need to peel).
Pop the carrots onto one side of another large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Place the sausages onto the other side of the carrot tray.
Roast on the middle shelf until tender, 20-25 mins.
When turning the sausages halfway through, add the apples to the carrot side of the tray. Drizzle some oil over them and toss to coat.
5 mins before the wedges are ready, remove the tray from the oven, sprinkle over the hard Italian style cheese then pop back into the oven for the remaining time.
When the roasted carrots and apples are ready, remove the tray from the oven and drizzle over the apple and sage jelly. Toss together so the veg is nicely glazed.
Transfer the sausages to your plates and serve with the cheesy wedges and sticky veg alongside.
Serve the ketchup (see pantry for amount) on the side for dipping.