Sausage bakes work well with fresh courgettes, tomatoes and broccoli for a light dinner.
SERVES 2 ADULTS AND 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 1/2 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
1 lemon, juice only
Step 1 Preheat the oven to 230C/210C fan/gas 8.
Step 2 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.
Step 3 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.
Step 4 If your oven heats unevenly, turn the roasting tin after about 20 minutes so the sausages brown evenly.
Step 5 Squeeze a little lemon juice and sea salt over the vegetables to taste and serve hot.
These recipes 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.