This easy sausage traybake is packed with summer veg such as artichokes, new potatoes, tomatoes and fresh pesto. It’s delicious served with crusty bread
Prep:10 mins
Serves 2
1 red onion, cut into wedges4 new potatoes, thinly sliced6 canned or jarred artichokes, halved100g cherry tomatoes4 spring onions, halved lengthways2 pork sausages, cut into chunks1 tsp fennel seeds1 small lemon, cut into wedges½ tbsp olive oil400g can flageolet or butter beans, drained and rinsed150ml low-salt vegetable stock2 tbsp fresh pestocrusty bread, to serve (optional)
STEP 1Heat the oven to 200C/180C fan/gas 4. Toss the red onion, potatoes, artichokes, tomatoes, spring onions, sausages, fennel seeds and lemon wedges together in a baking tray or 20 x 20cm baking dish. Drizzle over the oil and season to taste (you won’t need a lot of salt, as the sausages can be quite salty).STEP 2Roast for 20 mins, then add the beans and stock. Roast for 35 mins more, then remove from the oven, swirl through the pesto and serve with crusty bread, if you like.
