IN SEASON Savoury


TIPSY SAUSAGE TRAYBAKE


Serves 3-4


6 sausages (or 12 chipolatas) A splash of olive oil A drop of balsamic vinegar Freshly ground pepper 1–2 handfuls of seasonal veg 2 garlic cloves, crushed and peeled 1 large glass of red wine A little knob of butter Fresh rosemary and/or thyme


1 Heat the oven to 200C/gas 6. Prick the sausages all over with a fork or the tip of a knife. Place in a large frying pan over a high heat and add a splash of oil. Fry the sausages for 2 mins until they start to colour. Season with pepper.


2 Add the veg and garlic, and season. Add a drop of balsamic, just enough to gloss the sausages and veg.


3 Pour in the wine and let it bubble up for a moment. Then, tumble everything into a roasting tin. Add a little knob of butter and a few pinches of rosemary and/or thyme (save a few fresh herbs to scatter over at the end).


4 Cook in the oven for 30 mins, or until the sausages are nicely coloured and cooked through. Finish with some fresh herbs and serve with couscous, rice or a creamy mound of mash (and lots of the sauce).


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