Lemon, fennel and new potato sausage bake recipe

• 1 lemon
• 30 g (1.1oz) golden raisins or sultanas
• 250 g (8.8oz) baby new potatoes, scrubbed and halved if larger than bite-sized
• 1 spray of oil
• 1 medium head fennel, cut into wedges
• 6 chicken sausages
• 1 bunch asparagus, trimmed
• 2 tbsp flat leaf parsley, roughly chopped

1. Heat the oven to 200C/fan 180C/gas mark 6.
2. Cut the lemon in half lengthways, then cut one of the halves into 4 wedges and set aside.
3. Squeeze the juice from the other half into a small bowl.
4. Add the raisins, stir and set aside for at least 30 mins.
5. Bring a small pan of water to the boil, add the potatoes and cook for 5 mins.
6. Drain and add to a medium-sized roasting dish.
7. Add the fennel and reserved lemon wedges, spray with oil, toss and bake for 10 mins.
8. Add the sausages to the tray and cook for 5 mins.
9. Add the asparagus to the dish, turn the potatoes, fennel and sausages and cook for 12-15 mins until cooked through.
10. Mix the parsley with the raisins and scatter over the tray with any juices.
11. Serve.

lemon, golden raisins, baby new potatoes, oil, head fennel, chicken sausages, flat leaf parsley

Taken from www.lovefood.com/guide/recipes/47246/lemon-fennel-and-new-potato-sausage-bake-recipe (may not work)