Cheesy Tomato Sausage Traybake (HC)

Ingredients

• 280-300g baby potatoes, halved

• 1 onion, sliced

• 1 red pepper, sliced

• 4 sausages (pork, beef, chicken/turkey or veggie)

• 1 tin of chopped tomatoes

• 1 tbsp Worcestershire sauce

• 1 tsp paprika

• 1 tsp oregano or mixed herbs

• ½ tsp garlic powder

• Pinch of black pepper, to taste

• 1 tbsp olive oil

• 6 tbsp frozen peas

• 60g cheese, grated

• Portion of vegetables to serve (i.e. broccoli, cauliflower etc.) - optional

Instructions

1. Preheat your oven to 180°C (fan) / 200°C / Gas mark 6.

2. Parboil or steam the baby potatoes for 8–10 minutes until just tender, then drain.

3. Add the parboiled potatoes, onion, red pepper, sausages, chopped tomatoes, Worcestershire sauce, paprika, herbs, garlic powder, black pepper, and olive oil into a large oven dish.

4. Give everything a good mix and bake for 30–35 minutes, stirring halfway through.

5. After 30–35 minutes, add the frozen peas and sprinkle the grated cheese over the top.

6. Return to the oven and cook for another 10 minutes, until the cheese is melted and golden.

7. Serve with extra vegetables, if desired.

Batch Cooking Tip:

This recipe is perfect for batch cooking! To make more portions, simply increase the sausages, potatoes and vegetables, according to how many servings you need.

For the tinned tomatoes, Worcestershire sauce, herbs and spices, add gradually and adjust to taste – it’s easier to add than take away.

Leftovers can be kept in an airtight container in the fridge for up to 3 days, or frozen for up to 2 months.

Dinner

Serves: 2