Great British one pot cooking! Fat, juicy Riverford sausages, glistening and golden amongst seasonal vegetables that are tinged with colour and full of sweet flavour. This is ideal comfort food for a chilly evening / mid week January supper and should appeal to the whole family.

Ingredients - serves 4 8 - 12 Riverford sausages (depending on appetite) 1/2 medium butternut squash 1/2 medium celeriac 4 carrots 4 parsnips 8 shallots 4 tbsp olive oil salt, pepper

Pre heat the oven to 220°C
First prepare the vegetables, it is important to cut all into comparable sized chunks so that cooking time will be similar for all. Deseed and peel the squash and cut into large dice; same goes for the celeriac; peel carrots and cut into generous batons; peel parsnips and leave whole or cut in half depending on their size, and peel the shallots. Toss all the vegetables in olive oil, season with salt and pepper before spreading across a roasting tray. Roast for 30-40 minutes until they are browning at the edges and are tender.

Whilst the vegetables begin roasting, brown the sausages all over in a frying pan in a little olive oil and add to the vegetables 15 minutes before the end of their cooking time so that they are all cooked through completely together.

Finally, scatter with fresh parsley and serve up with a glass of organic cider.