Summer sausage traybake

7
Total Time
1hr 10 min
Prep
15 min
Cook
55 min
Serves
4
Difficulty
Moderate
When it’s not quite barbecue weather, but you fancy some sizzling sausages, this brightly coloured and oh-so-easy meal is sure to satisfy

Ingredients

Honey

1 tablespoons, level

Wholegrain Mustard

½ tablespoons, level

Reduced fat pork sausages, grilled

8 medium

New potatoes, raw

500 g, scrubbed and halved

Fennel

2 bulb(s), trimmed and cut into thick wedges, fronds reserved

Red pepper(s)

1 medium, deseeded and cut into strips

Green Pepper(s)

1 medium, deseeded and cut into strips

Garlic

2 clove(s)

Calorie controlled cooking spray

4 spray(s)

Cherry Tomatoes

270 g

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Combine the honey and mustard in a large bowl then add the sausages, tossing until well coated. Add the potatoes, fennel, peppers and garlic, and season well.
  2. Put the sausages and vegetables in a large roasting tin and mist with cooking spray. Roast for 45 minutes, then add the tomatoes. Roast for a further 10 minutes, until the tomatoes are just starting to burst.
  3. Scatter over the reserved fennel fronds to serve.

Start eating better than ever!