Pork Lollipops with Roasted Courgette Dip
Clock Image
Prep: 30 mins
Cook: 50 mins
A savoury lolly, complete with high welfare pork. Move over sherbet, we’ve courgette, garlic and spring onion dip.
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819 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 300g bag of new potatoes
  • 2 courgettes
  • 2 spring onions
  • 2 garlic cloves
  • 4 pork & leek sausages
  • ½ a 50g chunk of Parmesan
  • 1 lemon
  • A 150g pot of yogurt
  • A handful of mint, leaves only
  • 2 large handfuls of baby leaf salad
From your kitchen
  • 2 tsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Large pan with lid
  • A couple of baking trays
  • Baking paper
  • Foil
  • Frying pan (optional)
  • Skewers (soaked if wooden)
  • Food proccessor (optional)
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Scrub your potatoes and halve any large ones. Put in a large pan and cover with salted boiling water. Simmer for 10 mins. Drain and leave to dry.

  • 2.

    Trim and cut the courgettes into 1 cm thick rounds. Trim and chop the spring onions into 4 cm long pieces. Place onto a baking tray lined with baking paper. Drizzle with 1 tsp oil. Wrap one of the garlic cloves in foil. Put it on the tray.

  • 3.

    Roast the veg for 30 mins. Turn halfway through. Spread the parboiled potatoes on a tray and toss with 1 tsp olive oil. Sprinkle with salt and pepper. Roast for 40 mins below the veg. Turn after 20 mins.

  • 4.

    Peel the skins off 4 sausages (you can save the other 2 for breakfast). Put the sausage meat in a large bowl. Grate in half the Parmesan, or more if you like. Zest in the lemon. Peel and grate the remaining garlic clove. Add in with some black pepper.

  • 5.

    Use your hands to mix it all together. Fry a small piece of the meat in a little oil till cooked through. Taste and adjust the seasoning if needed.

  • 6.

    The roast veg should be cooked. Take it out of the oven and put to one side. Divide the meat into 8 balls. Skewer them. Place them on a baking tray. Bake for 20 mins above the potatoes, turning after 15 mins.

  • 7.

    Put the roast courgettes and spring onions into a food processor. Squeeze in the roasted garlic. Add the yogurt and mint leaves. Blitz to a smooth paste. Squeeze in a bit of lemon juice. If you don’t have a food processor, finely chop everything and mix.

  • 8.

    Take the courgette dip and adjust the seasoning. Spoon into bowls. Serve with the pork lollipops, roast potatoes and salad on the side.