British

Sausage, potato and pepper traybake

YieldServes 4
Prep10m
Cook45m
Effortweeknight

2 tbsp olive oil
8 large good-quality pork sausages
400g new potatoes, halved (quartered if very large)
3 peppers (red, yellow or orange), cut into large chunks
2 red onions, cut into thick wedges
8 clove garlic, bashed, skins on
3 sprigs thyme or rosemary
salt and black pepper
300ml hot chicken stock, for a sauce optional

Method

Heat the oven to 200ºC (180ºC fan).
Put everything except the stock into a large roasting tin. Toss in the oil until well coated, then spread out in a single layer.
Roast for 25 minutes.
Turn the sausages, pour over the stock (if using) and roast for a further 20 minutes, until cooked through.

Notes

Spread everything out well. If you only have small tins, use two and increase the stock to 400ml.