Roasted Sausage, Parsnip & Pear

East London venue Hoxton Pastry Union hosts Andy Bates as he shows us how to make a sticky, moreish roast. An easy win with guests, the prime cuts of shoulder and belly pork in the Harrogate 97% sausages are juicy, with maple syrup bringing out the sweetness of the parsnips and pears. A sprinkle of chopped pecans adds crunch and chewy happiness to this hearty feast.