7 NIGHTS . . .

New World brings you a week of fresh thinking when it comes to dinner

Sausages, Parsnips and Leeks

Serve with your favourite chutney or relish on the side. A big bowl of steamed green vegetables would complete the meal. SERVES 4 25g butter, plus extra for topping 1 Tbsp olive oil

2 leeks, trimmed and sliced

1 tsp ground cumin

¼ tsp ground turmeric

750g parsnips, peeled and cut into even-sized pieces

Sea salt and black pepper

4-8 pure pork sausages, depending on their size 1 Heat the oven to 200C. Oil a small ovenproof dish.

2 Heat 25g butter and the oil in a heavy-based saucepan. Add the sliced leeks and cook gently until they are completely tender, about 20 minutes. Add the ground cumin and turmeric and cook for a further 1 minute until aromatic. 3 Meanwhile, cook the parsnips in lightly salted boiling water until tender. Drain and dry off over the heat. Roughly mash with a vegetable masher and season with salt and freshly ground black pepper. Mix through the cooked leeks. 4 Spoon into the ovenproof dish and dot the top with a little extra butter. Place in the oven and cook for 2030 minutes until the top is crisp. 5 Pan-fry the pork sausages once the parsnips and leeks are in the oven. Heat a large frying pan over a medium-low heat. Add the pork sausages and fry slowly, turning the sausages from time to time to brown evenly on all sides. Cook sausages, they can take 20 minutes to cook through. To check a sausage is completely cooked, cut one in half and touch the meat, it should be very hot.

6 Serve sausages with the parsnips and leeks.

Did you know that New World butchers are among New Zealand’s best – competing on the world stage and taking out more than a few trophies. We also have a fiercely contested competition for the best sausages – handmade in store every day! Talk to the in-store master butcher at your local New World for fresh store-made NZ Pork sausages.