Sausage & sweet potato traybake

• red onions↗2

  peeled and quartered

• corn cobs2

  cut into 4-6 pieces

• mango↗1

  stoned and chopped

• sweet potatoes↗2 large

  cut into wedges

• pork sausages↗8-12
• ground cumin↗2 tsp tsp
• paprika↗2 tsp tsp
• fennel seeds2 tsp tsp
• dried oregano↗2 tsp tsp
• barbecue sauce↗2 tbsp tbsp
• olive oil↗2 tbsp tbsp

  (or vegetable or rapeseed oil)

• coriander

  chopped

• chillies↗

  chopped

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6 or if using an air fryer heat to 200C. Mix together the ingredients for the spiced sauce in a bowl. Tip the onion quarters, corn, mango, sweet potatoes and sausages into a roasting tin, then pour over the sauce and stir to coat. Season.

2. 2

   Bake for 45-50 mins, giving it a toss halfway through, until the sausages are cooked through and the sweet potato is soft. If freezing, leave to cool completely first. Can be frozen for up to one month. Defrost thoroughly before reheating in the oven at 200C/180C fan/gas 6 for 35-40 mins. Serve sprinkled with the coriander and chilli, if you like.