Oven-to-table sausage traybake

Heat the oven to 200°C (180°C fan) 

Put 2 tbsp olive oil, 4 garlic cloves (unpeeled) and 4 sausages in a large roasting dish or tin, then roast for 15-20 minutes, until the sausages start to turn golden on all sides.

Meanwhile, prepare the vegetables, and pop them into a large bowl as you do so. Quarter an onion and remove the outer skin; cut a celery stick into 2½cm lengths; peel a carrot and cut into 5mm slices; cut 6 small new potatoes in half (there’s no need to peel). Peel and quarter an apple then core and cut each quarter in half widthways.

When all of the vegetables are in the bowl, add 1 tbsp brown sugar, 1 tbsp soy sauce and 1 tbsp mixed fresh herbs (chopped parsley, sage, thyme), and give everything a good mix (I find it easier to use my hands).

Remove the roasting dish from the oven, squash the garlic cloves with the back of a fork to release the pulp inside, then lift out the skins. Stir the vegetables into the dish, then return it to the oven for 30 minutes, until the veg are tinged brown at the edges and just tender when spiked with a knife.

Meanwhile, spoon 1 heaped tsp cornflour into the base of a measuring jug, then whisk in 125 ml apple juice and 100 ml water a little at a time, so there are no lumps, then stir in 1/2 tbsp apple vinegar.

Remove the tin from the oven, sprinkle over 1/2 cup frozen peas then pour over the apple juice mix and pop it back in the oven for 15 minutes, so the peas heat through and the sauce bubbles up and thickens. 

Remove from the oven, sprinkle over more parsley (if using) and serve on warm plates

(Here Nancy Birtwhistle's original recipe for 4)