Recipe of the Week: Autumnal baked eggs

Another great way of using leftovers this dish can be eaten anytime! Eggs bring this dish together perfectly. Serve with bread to mop up the juices.

Serves 4

4 Clarence Court Burford Browns eggs

4 fennel sausages

400g mixed roasted root vegetables (squash, potatoes, carrots, parsnips)

A pinch of chilli flakes

150g mixed mushrooms, sliced

2 cloves garlic, crushed

Sea salt and freshly ground black pepper

300g pre-cooked mixed greens (brussel sprouts, cabbage, cavolo nero, tenderstem broccoli)

1 pack pre-cooked puy lentils

Method

1. Preheat the oven to 200C/ 180F/ Gas Mark 6. Start by squeezing the sausage meat out of the skins and roll into even sized meatballs.

2. Place the meatballs into a roasting tray and pop them in the oven to cook for 5 minutes.

3. Remove the tray and add the roasted vegetables, chilli flakes, mushrooms and garlic.

4. Season with salt and pepper and place in the oven for 10-15 minutes.

5. Mix in the greens and lentils and cook for a further 5 minutes.

6. Toss everything well and make 4 dents in the tray.

7. Crack the eggs in the holes and cover the tray with foil, return to the oven and cook for around 5 minutes or until the eggs have set.

8. Serve with chopped parsley and leftover gravy or whole grain mustard.

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