Broccoli with a crunch
Buttery breadcrumbs give this broccoli dish a satisfying crunch
Chipolatas in apple gravy with parsnip colcannon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 large potatocut into chunks
- 4 parsnipspeeled and cut into chunks
- 8 chipolatas
- 50g butter
- 2 large red applescored and cut into slim wedges
- 8 spring onionssliced, white and green parts separated
- 1 tbsp flour
- 1 beef or chicken stock cube
- 200g kaleor Savoy cabbage, finely chopped
- 5ml milk
Nutrition: per serving
- kcal500
- fat24g
- saturates11g
- carbs49g
- sugars18g
- fibre14g
- protein16g
- salt1.5g
Method
step 1
Put the potato and parsnips in a very large pan of water, bring to the boil and simmer for 10 mins or until the veg is tender. Meanwhile, cook the chipolatas in a large frying pan. When brown on all sides, transfer to a plate and add 25g butter to the pan. Add the apples and white part of the spring onions. Fry for 5-10 mins until softened and starting to caramelise.
step 2
Add the kale to the boiling veg for the final few mins, before the potatoes and parsnips are completely soft. When the kale has wilted, drain the veg and leave to steam-dry in the colander. Heat the remaining butter in the same pan – don’t worry about washing it out. Add the green parts of the spring onions and sizzle for a few mins to soften.
step 3
Add the flour and stock cube to the apples and spring onions, stir for 1-2 mins, then add 400ml water, mixing to a smooth gravy. Return the sausages to the pan and bubble in the gravy for a few mins until heated through. Meanwhile, add the veg to the buttery spring onions, along with the milk and plenty of seasoning, and mash until the potato and parsnips are smooth. Serve the colcannon with the chipolatas and the gravy spooned over the top.
