Super easy to make and delicious. 

Serves 4

Ingredients 

1 x pack of chipolata sausages 

1/2 tbsp olive oil 

1 x butternut squash, peeled and chopped into large chunks

1 red chilli, deseeded and finely diced

1 tsp of cumin seeds

1 garlic clove, crushed

1 x 150g pot natural yoghurt

Juice of 1/2 lemon 

1 x 200g pack of kale 

Method 

Preheat oven to 200°, fan 180°, gas mark 6. Put the sausages, squash, cumin, chilli and oil into a large roasting dish. Toss well and roast for 40 minutes, turning halfway through. 

Meanwhile, stir the yoghurt with the garlic, lemon juice and pinch of salt. Put the kale into a colander in the sink and pour a kettle of boiling water over it. Drain.

After the 40 minutes, add the kale to the tin, toss and return to the oven for 5 minutes. 

Serve with the yoghurt drizzled over.