Rozanne Stevens’ Hallowe’en Feast

Pumpkin & Spicy Sausage Bake

• 8 large spicy sausages  
• 600g pumpkin, peeled and cut into wedges
• 3 red onions, peeled and cut into wedges
• 3tbsp olive oil
• 1tbsp caraway seeds
• salt and pepper
• 450ml chicken gravy (shop bought) 

Colcannon

• 3tbls butter
• ½ head of sweetheart cabbage, finely chopped
• 2tbls strong tea
• Salt and pepper
• 250g Glenisk Organic Crème Fraiche
• 6 large rooster potatoes, peeled and cubed
• Salt and pepper

Method:

1. Preheat the oven to 220°C. 
2. Mix the squash, olive oil, salt and pepper and caraway seeds in a large roasting tin.
3. Add the sausages and roast for 20 minutes until the sausages are browned and the squash is softened and starting to crisp. Turn half way to make sure the sausages are evening browned.
4. Stir in the gravy and return to the oven for a few minutes until the gravy starts to bubble.
5. Meanwhile, to make the colcannon: 
6. Steam the potatoes for 15 minutes until just tender. Allow to drain for a few minutes in a colander but don't allow to get cool.
7. Melt a tablespoon of butter in a large pan. Add the shredded cabbage and wilt down slightly. Pour in the tea, season well and cook for 6-8 minutes until the cabbage is cooked to your liking.
8. Melt two tablespoons of butter in a large pot. Add the crème fraiche, season and heat until bubbling.
9. Add the steamed potatoes to the hot butter and crème fraiche and mash until smooth and lump free.
10. Mix the cooked cabbage through the mashed potato, check for seasoning and serve piping hot. 

Serves: 

4-6

Read Rozanne's Food File on Pumpkins & Hallowe'en here