Lamb and Rosemary Sausages with Celeriac Mash and Pomegranate

Peel celeriac and cut into 2cm chunks. Juice lemon. Peel and dice garlic. Slice mushrooms. Slice capsicum, removing seeds. Pick parsley leaves and roughly chop, discarding stems. Cut the pomegranate in half and place pomegranate cut side down in your hand over a large bowl. Take a wooden spoon and firmly whack the top surface of the pomegranate.

Tip! When you swap the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a dry pan over medium high heat. Toast the pine nuts until they start to brown, about 1-2 minutes. Keep an eye on the pine nuts, tossing frequently as they can burn easily.

Place celeriac in a pot and cover with water with a pinch of salt. Bring to the boil and cook for 10 minutes, until tender. Drain celeriac, add butter and blitz with a stick blender until smooth. Season with salt and pepper.

Tip! You can add a little milk for a smoother mash.

Heat a pan over medium heat with a drizzle of oil. Add the lamb and rosemary sausages. Cover with a lid (or foil) and cook for 10 minutes, turning occasionally to brown all over and ensure they are cooked through. Remove the sausages and set aside.

Mix molasses and lemon juice (to taste) together. In the same pan that you cooked the sausages in, add the mushrooms and cook for 2-3 minutes. Add capsicum and garlic and cook for 2-3 minutes. Add the sausages, lemon and molasses mix and half the parsley. Turn off heat and season with salt and pepper.

Divide celeriac mash between plates. Top with sausages and veg. Garnish with pomegranate seeds, pine nuts and remaining parsley. Enjoy!

Peel celeriac and cut into 2cm chunks. Juice lemon. Peel and dice garlic. Slice mushrooms. Slice capsicum, removing seeds. Pick parsley leaves and roughly chop, discarding stems. Cut the pomegranate in half and place pomegranate cut side down in your hand over a large bowl. Take a wooden spoon and firmly whack the top surface of the pomegranate.

Tip! When you swap the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a dry pan over medium high heat. Toast the pine nuts until they start to brown, about 1-2 minutes. Keep an eye on the pine nuts, tossing frequently as they can burn easily.

Place celeriac in a pot and cover with water with a pinch of salt. Bring to the boil and cook for 10 minutes, until tender. Drain celeriac, add butter and blitz with a stick blender until smooth. Season with salt and pepper.

Tip! You can add a little milk for a smoother mash.

Heat a pan over medium heat with a drizzle of oil. Add the lamb and rosemary sausages. Cover with a lid (or foil) and cook for 10 minutes, turning occasionally to brown all over and ensure they are cooked through. Remove the sausages and set aside.

Mix molasses and lemon juice (to taste) together. In the same pan that you cooked the sausages in, add the mushrooms and cook for 2-3 minutes. Add capsicum and garlic and cook for 2-3 minutes. Add the sausages, lemon and molasses mix and half the parsley. Turn off heat and season with salt and pepper.

Divide celeriac mash between plates. Top with sausages and veg. Garnish with pomegranate seeds, pine nuts and remaining parsley. Enjoy!