This dish has classic Sunday lunch flavours, but it's as easy as a tray bake. Simply prepare sage and onion pork meatballs, roast with crispy potatoes and carrots and serve with spring greens and gravy.
Prep Time
35 min
Cuisine
British
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Peel, core and roughly chop the apples and add to a pot with a lid with 150ml [300ml] cold water and 2 tsp [4 tsp] sugar
Cook, covered, over a medium heat for 10-15 min or until the apples have softened
Once softened, add a knob of butter and mash with a fork until smooth – this is your apple sauce
2
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Chop the potatoes (skins on) into large bite-sized pieces
Add the choppedpotatoes to a baking tray with a drizzle of vegetable oil and a pinch of salt
Give everything a good mix up and put the tray in the oven for an initial 10 min
3
While the potatoes are cooking, boil half a kettle
Peel and grate the brown onion[s]
Top, tail, peel and slice the carrot[s] into rounds
Chop the sage finely, including the stalks
4
Add the grated onion, pork mince, panko breadcrumbs and chopped sage to a large bowl with a generous pinch of salt and mix thoroughly until fully combined (clean hands is the best way!)
Divide the pork mixture into 6 [12] and shape intomeatballs – these are your sage & onion meatballs
5
Once the potatoes have had 10 min, add the meatballs and carrot rounds to the tray
Drizzle the carrots with vegetable oil, season with a pinch of salt and return the tray to the oven for a further 10-15 min or until everything is cooked through
Meanwhile, dissolve the 1/2 [1]Knorr chicken stock cube in 250ml [450ml]boiled water and stir in the Marmite
6
Once the apple sauce is done, transfer it to a bowl and wipe the pot clean
Return the pot to a medium-high heat with a knob of butter
Once melted, add 1/2 tbsp [1 tbsp] flour and cook for 30 secs, stirring to form a paste
Add the Marmite stock and bring to the boil over a high heat, cooking for 5-6 min or until thickened – this is your gravy
7
While the gravy is thickening, heat a large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat
Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips
Once hot, add the sliced spring greens to the pan and cook for 3-4 min or until tender with a bite
8
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