This is a recipe from Nigel Slater’s Kitchen Diaries. This is a splendid book of cooking day by day through the year. The dishes are generally quick, easy, delicious, and easy to adapt. The book is also well-indexed so finding a recipe for an ingredient is simple.
For this recipe, the first time I tried it, I was a bit frustrated. My roasting tray did not heat evenly on the gas hob, and turned out to be too small for all the ingredients. I singed the onions, and ended up with too much stock at the end. I have adapted the recipe to suit my kitchen. In the original recipe, everything is fried off in a roasting tray and then stock added, before putting in the oven.
INGREDIENTS:
- Four thick sausages, cut into thirds
- A small black pudding, around 250g to 300g, in thick slices
- 2 medium or one very large onion
- Vegetable oil
- Parsnips, around 4 (400g-500g) – peeled and cut into large chunks
- A pinch of dried thyme
- 250ml chicken stock
METHOD:
- Set the oven to 190C
- Peel the onions and cut into slim wedges, around 8 pieces for a medium onionc.
- Heat some oil in a large casserole dish over a medium flame, and add the onions, and let them soften.
- After about five minutes, add the parsnips and cook them until they start to colour.
- In a separate pan, fry off the sausages and then add them to the casserole dish. Do the same with the sliced black pudding. Make sure the sausage and the black pudding are a good colour on the outside before adding to the casserole dish.
- Stir in the chicken stock and thyme, and bring to a simmer.
- Put the dish into the oven without a lid for thirty to forty minutes. The parsnips should be really tender, and the stock should have cooked down to a sticky glaze.
We served this with sprouts, because I love them. However, with the parsnips and all the flavour, you don’t need anything else. To help it stretch to feed more, serve with mashed potato.