The prunes melt into the tomatoes as they cook in this simple one-tray bake, making a sweet and tangy sauce
HealthyHigh protein3 of your 5 a day
- Serves4
- CourseMain meal
- Prepare5 mins
- Cook30 mins
- Total time35 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 454g pack 8 Essential British Pork Sausages
- 3 tbsp olive oil
- 2 400g cans Essential Chickpeas, drained and rinsed
- 1½ tsp cumin seeds, roughly crushed
- 2 cloves garlic, thinly sliced
- 500g Essential Cherry Tomatoes
- 400g can Essential Prunes in Apple Juice, drained and pitted (juice reserved)
- 25g pack flat leaf parsley, stalks finely chopped, leaves picked
- 260g Essential spinach
Method
Preheat the oven to 200ºC,gas mark 6 and put a largeroasting tin into the oven toheat up. Once hot, tip in thesausages. Drizzle with 1 tbspoil and roast for 15 minutes,or until light brown all over.
Meanwhile, put thechickpeas, cumin, garlic,tomatoes, prunes and parsleystalks in a bowl and drizzle inthe remaining 2 tbsp oil.Season and stir to coat. Addto the tray with the sausagesand return to the oven fora further 10 minutes, or untilthe sausages are cookedthrough, the juices run clearand no pink meat remains.
Add ½ the spinach witha splash of the apple juicefrom the prunes and returnto the oven for 1-2 minutes,until wilted. Repeat with theremaining spinach, then stirthrough to combine. Scatterwith parsley leaves to serve.
Cook’s tip
To reduce your meat intake slightly, or to make fewer sausages go further, squeeze the meat out of the sausage skins and roll into little balls
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,532kJ/ 606kcals |
|---|---|
Fat | 31g |
Saturated Fat | 7.7g |
Carbohydrates | 49g |
Sugars | 16g |
Fibre | 9.6g |
Protein | 28g |
Salt | 1.3g |
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