Here is an idea for a very tasty and very versatile family dinner- it’s easy to prepare, can use up leftovers and vegetables from previous meals and it’s all in one pan which saves on washing up!
Sausage and vegetable tray bake.
We used mushrooms, asparagus, fennel bulb, sweet potatoes, red onion and carrots in our tray bake but you could use whatever vegetables you have to hand. We also used pork sausages, thyme, rosemary, garlic, salt and pepper and chilli flakes to flavour. The Tray bake was cooked in beer and a bit of vegetable stock. But this kind of dish would be just as good with chicken thighs and drum sticks or even pieces of fish (but the cooking time would vary.)
We served this with a nice crusty loaf and lashings of butter, but you could just as easily eat it as it is, or serve with some creamy mashed potato. The stock went all caramelised in the oven and the beer helped to make it very sweet and sticky, but if you like a more liquid gravy just add more stock.
- Put some olive oil in a large oven proof pan or dish and let it warm up in a hot oven (200 degrees).
- While it is warming up prepare your vegetables (you can be as rough or as neat as you like- we just washed our veg and left the skin on- and use vegetables of your choice) and crush 6 cloves of garlic.
- Add the vegetables and garlic to the hot oil and coat the vegetables. Season with salt and pepper.
- Lay the sausages on top of the vegetables and sprinkle with your chosen herbs and spices (we used fresh thyme, rosemary and dried chilli flakes)
- Pour in around a pint of vegetable stock and a small bottle of beer (you can add more stock if necessary later)
- Cook in the oven at 180 degrees for 40 mins to an hour (turning the sausages half way through and adding more stock if desired) or until the sauce is at your desired consistency and the vegetables are soft and cooked.
- serve hot with crusty bread or creamy mashed potatoes and enjoy!