- 750g potatoes
- 1 celeriac
- 2 carrots
- 2 red onions
- 16 chipolata sausages
- 1 garlic clove
- 40g honey
- 1 tbsp Dijon mustard
- A large handful of chervil
- 200ml soured cream
- Sea salt
- Freshly ground pepper
- 3 tbsp olive oil
- Large roating tin
- 1.
Warm your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and cut them into bite-size chunks (no need to peel them). Slice the skin off the celeriac and slice off the roots on the diagonal, leaving as much flesh behind as possible. Chop the celeriac to match the potatoes. Scrub the carrots and thickly slice them.
- 2.
Slide the potatoes, celeriac and carrots into a large roasting tin (see our tip) and spread them out in an even layer. Add a good pinch of salt and pepper and 2 tbsp olive oil and toss together to coat. Slide the veg into the oven to roast for 30 mins.
- 3.
Meanwhile, peel the red onions and slice into thin wedges. When the veg have roasted for 30 mins, add the onions to the tin and turn everything over. Arrange the chipolata sausages on top of the veg and slide back into the oven to roast for 20 mins.
- 4.
Meanwhile, peel the garlic and finely grate it into a bowl. Add the honey and 1 tbsp Dijon mustard. Finely chop the chervil and add most of it to the bowl (keep a few pinches back for garnishing) Pour in 1 tbsp olive oil, season with a little salt and pepper and stir to mix.
- 5.
When the tin roast is ready, remove it from the oven and pour over the honey and mustard dressing. Fold together and serve topped with the reserved chervil and spoonfuls of soured cream.
- Tip
Eat Me, Keep Me
The chipolatas and veg will keep in the fridge for up to 3 days or you can freeze them for up to 3 months. Divide the chipolatas and veg between individual dishes, stir through a little of the soured cream, then cool. To store, seal and chill or freeze. Defrost overnight and reheat till piping hot all the way through. - Tip
1 tin or 2
We recommend using your largest roasting tin for this recipe. If you think it looks a little overcrowded, divide the ingredients between a couple of tins – this way the roast will cook more evenly. The tin placed lower in the oven will need a little longer cooking time, or you can swap the tins round halfway.
