Sage & Onion Roast

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9

Peel and cut the parsnip(s), carrot(s) and potatoes (with skins on) into 3 cm chunks

Place the vegetables on a baking tray, coat with 2 tbsp (4 tbsp) vegetable oil, season generously with salt and place in the oven for an initial 20 min

Meanwhile, peel and finely dice the onion(s)

Heat a large wide-based pan (preferably non-stick) with 1 tbsp (2 tbsp) vegetable oil on a medium-high heat

When hot, add the onion, a pinch of salt

Cook for 4 min until softened, stirring frequently

Meanwhile, tear the ciabatta into bite-size pieces, chop the sage finely (stalks too) and combine in a large mixing bowl

Add 50ml (100ml) milk to the onion pan and warm for 1 min, then pour it over the bread and wipe the pan clean for step 7

Season the mixture generously with salt and pepper, mix well, then cover with cling film until step 7 

Meanwhile, peel the apples for your apple sauce

Quarter them, discard the core and chop into 3cm chunks

Add the apple to a pot with 200ml (300ml) cold water

Bring to the boil on a medium-high heat

Boil for 10-15 min until the apple has softened

Once softened, remove from the heat and mash thoroughly with a potato masher

You should end up with a coarse, homemade apple sauce

Once the vegetables have had their initial 20 min, add the sprouts and return the tray to the oven for a further 10 min

Meanwhile, push the bread mixture aside in the bowl and beat the egg(s) in with a fork

Add 60g (120g) of flour 

Carefully stir the mixture - it should be slighly sticky, but if it's too wet add more flour

Wet your hands and divide the mixture into 6 (12) balls (slightly smaller than a golf ball)

Return the reserved pan back to a medium heat with a knob of butter and 1 tbsp (2 tbsp) of vegetable oil

When hot, add the dumplings and cook for 5 min until crispy and golden on each side (use tongs for more control)