Diana Henry's spring menu: Crostini with white bean purée and anchovy and black olive relish; Baked sausages with prunes and walnut gremolata, braised Puy lentils and fried potatoes with savoy cabbage, garlic and juniper; and chocolate and sherry pots.
Ingredients
- 2 red onions, finely sliced
- 250g large ready-to-eat prunes
- 3 bay leaves
- 2 tbsp olive oil
- 16 good-quality, fat pork sausages
- 400ml red wine
- 100ml crème de cassis (blackcurrant liqueur)
For the gremolata
- Coarsely grated zest of 1 small orange
- 2 garlic cloves, finely chopped
- Small handful fresh flatleaf parsley leaves, finely chopped
- 25g walnuts, lightly toasted and finely chopped
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Scatter the onions, prunes and bay leaves in the base of a large roasting tin. Season and mix in half the oil. Lay the sausages on top in a single layer and drizzle over the remaining oil. Mix the wine and cassis and pour around the sausages. Roast in the hot oven for about 40 minutes, turning the sausages occasionally so they colour evenly. Make sure the prunes are not on top or they’ll burn – once the sausages are cooked and the wine sauce is reduced and sticky, you can stir things around so that the prunes are more visible.
- 2. Meanwhile, mix all the gremolata ingredients in a bowl and set aside.
- 3. Take the sausages in the roasting tin to the table or transfer to a warm serving dish and scatter over the gremolata. Serve with the lentils and potatoes.
Nutritional info
Per serving: 523kcals, 33.2g fat (10.9g saturated), 15.1g protein, 27g carbs, 18.1g sugar, 2.5g salt
Wine Recommendation
A hearty, peppery red is definitely called for. One from a classy appellation in France’s Rhône Valley will impress – try a Côte-Rôtie or a Vacqueyras.