© Photography by Steve Baxter
A really easy one for Mum’s - Herta Frankfurter Classics, oven cooked with chunky cut sweet potatoes and parsnips. Cherry tomatoes can be cooked in the oven at the same time. Serve with lemon mayonnaise for dunking..
Serves 3-4
Preparation time: 10 minutes
Cooking time: 40 minutes
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Method |
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500g (1lb 2oz) sweet potatoes, cut into short, chunky chips
300g (10½oz) parsnips, cut into short, chunky chips
2 tbsp sunflower oil
a few sticks fresh rosemary or 1 tbsp dried rosemary
freshly ground pepper
350g pack Herta Frankfurter Classics, cut in half
250g (9oz) cherry tomatoes
1 tbsp maple syrup (optional)
To Serve:
green salad
garlic or lemon mayonnaise
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Preheat the oven to 200º C, 400º F, Gas Mark 6.
On a large roasting tray or lipped baking sheet, toss the sweet potatoes and parsnisps in the sunflower oil sprinkle with the rosemary and freshly ground black pepper. Bake for 20 minutes.
Remove from the oven and shake over the chopped Herta Frankfurters and cherry tomatoes. Bake for a further 20 minutes until the Herta Frankfurters are brown and the vegetables are slightly charred.
Remove from the oven and drizzle over the maple syrup if using. Serve with a green salad and garlic or lemon mayonnaise to dip.
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