Sausage and Vegetable Traybake

• 8pork sausages, about 60 g each
• 500 gnew potatoes, halved or quartered into roughly 2 cm pieces
• 2courgettes, cut into 2cm half-moons
• 300 gcherry tomatoes on the vine
• 1 tspfennel seeds
• 2red onions, cut into thin wedges
• 4garlic cloves, unpeeled
• 1 tspdried oregano
• ½ tspdried chilli flakes (optional; skip for younger kids) (optional)
• 3 tbspolive oil
• 1 tbspwholegrain mustard
• 1 tbspred wine vinegar
• 1 tspclear honey
• 2 tbspextra virgin olive oil
• Fine salt, to taste
• 1pinch flaky sea salt (optional)
• 1 tbspolive oil (optional)
• Black pepper, to taste

Method

1. 1Heat the oven to 220°C/200°C fan. Divide the potatoes between two large roasting trays and toss with 2 tbsp olive oil, a little salt and black pepper. Spread in one layer.
2. 2Roast the potatoes for 15 minutes, until they're starting to turn golden at the cut edges and you can hear them sizzling when you pull the tray.
3. 3Add the courgettes, red onion and unpeeled garlic to the trays.
4. 4Drizzle with the remaining tablespoon of olive oil, scatter over the oregano, fennel seeds and the optional chilli flakes directly onto the hot oil. Season well and toss everything together.
5. 5Arrange four sausages among the vegetables on each tray. Roast for 15 minutes, turning the sausages and swapping the trays halfway.
6. 6Add the cherry tomatoes and roast for another 10 minutes, or until the potatoes are tender and the sausages reach 75°C for 30 seconds in the centre.
7. 7While the trays finish, whisk the mustard, vinegar, honey and 2 tbsp extra virgin olive oil. Once the garlic is out of the oven and cool enough to handle, squeeze it from its skins and mash into the dressing. Taste before adding salt.
8. 8Divide the sausages and vegetables between four plates and spoon over the garlic-mustard dressing. Add the optional finishing tablespoon of oil and pinch of flaky salt only if wanted. Discard tomato vines and garlic skins.

Per serving

kcal

677

protein

22.3g

fibre

6.5g

carbs

42.9g

fat

48.2g