Roast purple sprouting broccoli, black pudding and parsnip salad

Method

1. Heat the oven to 200°C/fan180°C/gas 6. Peel and cut the parsnips into long wedges, removing any woody centres, then put in a large bowl and toss with a glug of oil. Space out in a large baking tray, then season. Roast for 30 minutes.
2. Add the broccoli after 20 minutes with the crumbled black pudding or chorizo. Cook until the veg are wilted and caramelised and the black pudding/chorizo is crisp.
3. Meanwhile, mix the vinegar in a bowl with the mustard, honey and the 3 tbsp olive oil, then season well. When the veg are cooked, transfer to a large serving bowl and toss with the rocket. Roughly chop the chives, then toss through with the dressing. Taste and season, then serve warm.