Use sausages as the base for this easy summer traybake. It’s packed with artichokes, new potatoes, butter beans, tomatoes and fresh pesto, and is delicious with crusty bread
Ingredients
- 1 red onion, cut into wedges
- 4 new potatoes, thinly sliced
- 6 canned or jarred artichokes, halved
- 100g cherry tomatoes
- 4 spring onions, halved lengthways
- 2 pork sausages, cut into chunks
- 1 tsp fennel seeds
- 1 small lemon, cut into wedges
- ½ tbsp olive oil
- 400g can flageolet or butter beans, drained and rinsed
- 150ml low-salt vegetable stock
- 2 tbsp fresh pesto
- crusty bread, to serve (optional)
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Method
STEP 1
Heat 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 2
Roast 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.