Sausage traybake

• red onion↗1

  cut into wedges

• new potatoes↗4

  thinly sliced

• canned or jarred artichokes6

  halved

• cherry tomatoes↗100g g
• spring onions↗4

  halved lengthways

• pork sausages↗2

  cut into chunks

• fennel seeds1 tsp tsp
• lemon↗1 small small

  cut into wedges

• olive oil↗½ tbsp tbsp
• flageolet or butter beans↗400g can g

  drained and rinsed

• low-salt vegetable stock↗150ml ml
• fresh pesto↗2 tbsp tbsp
• crusty bread↗

  to serve (optional)

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 4. Toss the red onion, potatoes, artichokes, tomatoes, spring onions, sausages, fennel seeds and lemon wedges together in a baking tray or 20 x 20cm baking dish. Drizzle over the oil and season to taste (you won’t need a lot of salt, as the sausages can be quite salty).

2. 2

   Roast for 20 mins, then add the beans and stock. Roast for 35 mins more, then remove from the oven, swirl through the pesto and serve with crusty bread, if you like.