Pork Sausage, Jerusalem Artichoke & Cabbage Traybake

Proof that eating seasonally will improve the variety of food you eat! I had never eaten a Jerusalem artichoke before, so I chose this meal for my first taste as there is minimal effort that goes into its preparation meaning you get to taste it in a fairly raw form. We were pleasantly surprised with the results. We've definitely been missing out, I think the main reason being that we had never been exposed to this veggie as children, so it always seemed a bit weird to see one in a shop - being creatures of habit it's easy to just leave it alone, not knowing how it tastes or what to do with it, and stick to the veggies we know. Ultimately, we now have another fantastic tasting ingredient added to our winter pantry!

So, for this very simple and healthy, seasonal recipe, you'll need...

A little oil of choice
8 pork sausages
500ml chicken stock
500g Jerusalem artichokes (no need to peel for this recipe; just scrub clean and cut into halves)
1 Savoy cabbage
seasoning
thyme
paprika
chilli flakes

Fry the sausages for about 10-minutes to brown them.

Add them to a deep baking tray along with the chicken stock and the Jerusalem artichokes, cover and cook in the oven at 180C for 15-minutes.

Lift the cover, add the seasoning, thyme, paprika, chilli flakes and cook again for 15-minutes.

Finally, add the cabbage leaves and cook for a further 10-15 minutes.