SAUSAGE TRAYBAKE WITH LONG-STEM BROCCOLI & CHERRY TOMATOES 

Sausage bakes work well with fresh courgettes, tomatoes and broccoli for a light dinner. 

Serves 2 adults + 2 children

Prep: 10 minutes

Cook: 30 minutes

250g Tenderstem or ordinary broccoli

500g courgettes, cut into 5mm slices

300g cherry vine tomatoes

1 red onion, finely sliced

1 ½ tbsp olive oil

2 cloves of garlic, crushed

2-3 sprigs of fresh rosemary

1 tsp sea salt flakes (optional) 

1 tsp chilli flakes (optional – leave out for children)

8-12 free-range chipolata sausages

TO SERVE

1 lemon, juice only

•  Preheat the oven to 230C/210C fan/gas 8.

•  Put the broccoli into a large bowl, pour over a kettleful of boiling water, leave to stand for 1 minute, then drain well. If using ordinary broccoli, skip this step.

• Tip everything into a roasting tin large enough to hold it all in a single layer, and mix well. Make sure the chipolata sausages are on top, then transfer to the oven and bake for 30 minutes.

•  If your oven heats unevenly, turn the roasting tin after about 20 minutes so the sausages brown evenly.

•  Squeeze a little lemon juice and sea salt over the vegetables to taste and serve hot.

 

The recipes on these pages are taken from best-selling cookery writer and food stylist Rukmini Iyer’s new book The Quick Roasting Tin (Square Peg, £16.99).

To order a copy for £10.99 with free p&p until 12 January, call 01603 648155 or go to mailshop.co.uk. Rukmini’s fee for this feature has been donated to Crisis, Shelter and Rape Crisis South London