There is something about this dish that I find particularly cosy and comforting. If you can't get your hands on venison sausages than I suggest you use regular sausages.

 

Serves 4

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Ingredients

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1 tbsp olive oil

1 celeriac, peeled and cut into 1.5 cm cubes

4 large King Edward potatoes, peeled and cut into 1.5 cm cubes

2 red onion, cut into quarters

1 large leek, roughly chopped

1 apple (Cox or Braeburn), cored and roughly chopped

6 venison sausages, quartered

1 tbsp fresh rosemary, chopped

200g curly kale, chopped

Salt & pepper

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Method

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Preheat the oven to 220ºC. Add the oil to a large baking tay and leave in the oven for a few minutes to melt.

 

Add all the vegetables (apart from the kale) to the tray with apple, sausage and rosemary. Season with salt and pepper. Mix everything so the oil coats it, then spread into a single layer, with the sausages on top. Roast in the oven for 18 minutes.

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Remove the tray from the oven and add the kale. Toss everything together and place back in the oven to back for a further 8-10 minutes, until the sausages are cooked through and golden brown and the celeriac is tender.

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Serve with mustard.

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