Double Honey and Mustard Sausage Traybake with Roast Potatoes and Buttery Sauce

Ingredients

Instructions

1. Preheat your oven to 220°C/200°C fan/gas mark 7.
   Halve and peel the red onion, then chop each half into quarters. Halve the apple, remove the core and chop each half into three wedges (no need to peel).
   Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Chop the potatoes into 2cm chunks (no need to peel).
   Pick the sage leaves from their stalks and roughly chop (discard the stalks).
2. Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
   Spread out in a single layer. TIP: Use two baking trays if necessary.
   When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.
   Meanwhile, pop the onion, apple, carrot and sage onto another large baking tray and drizzle with oil. Season with salt and pepper, toss to coat, then spread out in a single layer.
3. Place the sausages on top of the veg (using another tray if necessary), then roast on the middle shelf of your oven until the veg is tender and the sausages are cooked through, 30-35 mins. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.
4. About 5 mins before the sausages and veg are cooked, pop a small saucepan on medium heat.
   Add the onion marmalade, chicken stock paste and water for the sauce (see pantry for amount) to the pan. Stir together and bring to the boil, then remove from the heat and stir in the butter (see pantry for amount) until melted.
   Taste and season with salt and pepper if needed, then set aside.
5. When everything's cooked, add the roast potatoes to the sausage and veg tray. Mix everything together.
   Reheat the buttery sauce if necessary.
6. Share the roasted veg and sausages between your plates. Spoon over the buttery sauce to finish.
   Enjoy!