Preheat oven to 220C/425F/Gas 7. 1 Heat 1 tbsp olive oil and 25g/1oz butter in an ovenproof frying pan. Add the squash, lemon slices, 3 tbsps chopped thyme and 3 garlic cloves. Season. 2 When the pan is hot, put in the oven and continue to cook for 10-15 minutes or until the squash is tender. Put the potatoes into a pan of salted water. Bring to the boil, cook until tender and then drain. 3 In a saucepan melt 25g/1oz butter with the double cream. Put the squash and the other ingredients from the pan in a blender and mix. Add the potato and butter and cream mix and blend for 10 seconds. Season and keep warm. 4 Heat a pan and dry fry the sliced onion, add 1 tsp salt and cook until beginning to brown. Add 1 tbsp chopped thyme, red wine, 1 tbsp balsamic vinegar and 1 tbsp quince jelly. Season and cook until the liquid is reduced to a syrupy consistency. Keep warm. 5 Heat 2 tbsp olive oil and 25g/1oz butter in a frying pan and cook the sausages with the remaining garlic for 10-15 minutes until cooked through. Keep warm. 6 Melt 25g/1oz butter in a small frying pan and cook the whole sugar snap peas and orange rind until the sugar snap peas are glazed and tender. In a frying pan melt 25g/1oz butter, 1/4 cabbage, honey, juice of 1 lemon, 1 tbsp quince jelly and 1 tbsp thyme. Season and cook for five minutes. Keep both warm. 7 Put 1 tbsp olive oil, juice of 1 orange and 1 tbsp quince jelly in a pan and season. Heat through and stir until the quince jelly is dissolved. In a bowl mix the remaining cabbage, sliced mangetouts, juice of 1/2 lemon and 1/2 orange, 1 tbsp balsamic vinegar and flat leaf parsley. Serve on a plate with the hot dressing poured over. 8 Put a spoonful of squash and potato mash on a plate. Top with the sausages, drizzle the gravy around the plate and serve with the mangetout and cabbage. NOTES : Chef - James Martin Recipe by: Ready Steady Cook
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|Serving Size: 1 Serving (811g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1375 (85%)|
|Amt Per Serving||% DV|
|Total Fat 152.7g||204 %|
|Saturated Fat 82.7g||413 %|
|Monounsaturated Fat 52.4g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 341.8mg||105 %|
|Sodium 995.1mg||34 %|
|Potassium 783.4mg||21 %|
|Total Carbohydrate 68.3g||20 %|
|Dietary Fiber 16.9g||67 %|
|Sugars, other 51.5g|
|Protein 6.6g||9 %|
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Calories per serving: 1624
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