Step 1

Set the oven at 190c/gas mark 5.

Step 2

Peel the onions and slice them in half from root to tip, then cut each half into about 6 or 8 pieces.

Step 3

Soften them slowly in a flameproof baking dish or roasting tin, in a tablespoon or so of oil over a moderate heat.

Step 4

While they are softening, peel the parsnips and cut into short, thick chunks, about the length of a wine cork.

Step 5

Add them to the onions and leave to colour, turning up the heat a little if needs be.

Step 6

Cut each sausage into three and add to the pan.

Step 7

Cut the black pudding into thick slices then cook them with the other ingredients till they are golden on the outside. It is important everything is a good colour.

Step 8

Strip the leaves from the thyme and stir them in together with the chicken stock.

Step 9

Bring to the boil briefly, then put in the oven to bake for 30-40 minutes, until the parsnips are truly tender and the stock has reduced to a syrupy glaze. Serves 2.