Venison Sausage, wild mushroom and squash traybake with horseradish and chive mash

Method

1. Preheat the oven to 200°C (fan). Prep the squash, and add to a large baking tray or dish with the thyme, onion quarters, and oil. Rub well to cover with oil, season, and roast for 20 minutes, until soft and colouring on the edges.
2. Prepare the kale, by removing the stalks, and then rubbing well with oil.
3. Finely chop, then fry the bacon lardons. As they begin to crisp, add the fresh mushrooms, juniper berries, and sauté until cooked. Turn down the heat, and add the garlic, and sauté gently for 1 minute, watching to ensure it doesn’t burn. Remove from the pan and set aside.
4. Fry the sausages until crisp and brown on the outside. Set aside.
5. Remove the tray from the oven, and assemble the traybake. Remove any thyme stems, then add the soaked mushrooms, cooked mushrooms, lardons and onion, and mix gently. Arrange the sausages over the top.
6. Add the wine to the pan used to cook the sausages, and deglaze. Pour in to a bowl, then add the cornflour and mix well, then and add the redcurrant jelly, stirring until melted. Pour the glaze over the traybake.
7. Roast in the oven for 10 minutes, until everything is sticky and coloured. For the last 5 minutes, add the kale leaves on top until crisp, watching carefully to ensure they become crispy, but don’t burn.

For the mash;

1. Boil 500g of peeled maris piper or floury potatoes. Mash in a bowl, then add a knob of butter, 1tbsp horseradish sauce, sea salt and pepper, and chopped fresh chives.

If you have any of the traybake left over (which is unlikely!), then it makes a great packed lunch, served with some cooked spelt or quinoa.