Sausage + Potato Bake (HC)

Ingredients

• 160g baby potatoes, halved
• 2 sausages (pork, beef, chicken/turkey or veggie)
• 60g butternut squash, peeled and cut into chunks
• ½ red onion, cut into wedges
• 1 tsp olive oil
• ½ tsp mixed herbs
• 1 tsp honey
• 1 tsp mustard (wholegrain or Dijon)
• Black pepper, for seasoning
• 80g green beans, trimmed
• 1 tbsp low sodium gravy granules

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Instructions

1. Preheat the oven 200°C.

2. Add the baby potatoes, sausages, butternut squash and onion to a large bowl. Drizzle in the olive oil and add the mixed herbs, honey, mustard and black pepper. Mix well to coat the vegetables and sausages.

3. Pour the ingredients except for the sausages onto a large oven tray (with high sides) and arrange them evenly. Place the sausages back in the fridge whilst the vegetables cook.

4. Put the baking tray in the oven for 20-25 minutes.

5. Remove the tray from the oven, stir gently and place the sausages on top of the vegetables, prick the sausages with a fork and return to the oven for a further 20-25 minutes or until the sausages are cooked and the vegetables are browned and soft. You may want to add a splash of water to stop the veggies catching on the tray.

6. Steam or boil the green beans.

7. Prepare the gravy by mixing the water and gravy granules in a heatproof jug, stirring until thickened.

8. Serve the sausage and potato bake with the green beans and drizzle over the gravy.

Dinner

Serves: 1