Ingredients

• Pumpkin (skin and seeds removed) – 370g
• Carrots – 2 medium size
• Red potatoes – 2 medium size
• Olive oil - 4 tb sp.
• Clove of garlic (minced) – 1
• Picked sprig of rosemary – 2
• Salt – to season
• Cracked black pepper – to season
• Unsalted butter – 50g
• Brown onions (fine sliced) – 2
• Frozen baby peas – 1 cup
• Götzinger Continental Franks – 1 pack (5 sausages)

 Method

1. Set the oven to 180°
2. Chop the pumpkin, potatoes and carrots into equal bite size pieces.
3. Place the chopped vegetables on a lined tray, add three table spoons of olive oil, garlic and rosemary then season with salt and cracked black pepper and toss to ensure all the vegetables are coated well.
4. Place the tray of vegetables in the oven and roast for 1 hour.
5. Add the final table spoon of olive oil and the butter to a large pan followed by all the onions. Season the onions and cook on a low heat for 50 minutes – stir regularly).
6. Once the roasted vegetables are done, remove from the oven and transfer into a pot on the stove. Mash the vegetables with a potato masher until they form a chunky mash.
7. Mix the peas to the mash and allow to heat through for 5 minutes.
8. Heat a medium size pot of water to a simmer. Once simmering add the Götzinger Continental Franks to the water and cook for 7-10 minutes until heated through.
9. To serve, place a scoop of the roast vegetable mash on the plate, followed by two franks and a dollop of the slow cooked onions.