1. Preheat the oven to 180C. Place a large non-stick ovenproof frying pan on a medium-high heat.

2. Peel the onions, cut into quarters and quickly break apart into petals directly into the pan, tossing regularly, then add 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Quarter and core the apples, then toss into the pan.

3. Use a speed-peeler to peel the parsnips into long strips.

4. Stir 1 tablespoon of red wine vinegar into the frying pan, then pile the parsnip strips on top of the apples and onions.

5. Lay the sausages on top, then drizzle with 1 tablespoon of olive oil and add a pinch of black pepper from a height.

6. Bake for 30 minutes, then drizzle over the honey and return to the oven for 5 minutes, or until golden and delicious.

Tips

Easy swaps: 

• No sausages? Try chicken thighs or drumsticks, meatballs, or even nice big chunks of pumpkin or squash instead.

• Like I've said before, my missus is not an onion fan, so if I was cooking for her I'd probably swap out the onions for leeks.

• On the apple, feel free to swap for its partner in crime, pear.

• Can't find parsnips? Try carrot or celeriac instead.

• You could also use maple syrup instead of honey.

Jamie: Keep Cooking and Carry On, Fridays 7:30pm only on 10.