Catherine Wheel Sausage & Beetroot Tray Bake

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Peel the red onion[s] and slice into wedges

Peel the garlic

Chop the potato[es] and sweet potatoes (skins on) into small, bite-sized pieces

Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large, bite-sized pieces

Drain the beetroot in a colander over the sink

Chop the drained beetroot into quarters

Add everything to a baking tray with a large drizzle of olive oil and a generous pinch of salt and pepper and give everything a good mix up

Tip: Cooking for 4? Use 2 trays!

Pick the sage leaves from their stems, discard the stems

Skewer the Catherine wheel sausage[s] through the centre and tuck the sage leaves into the spiral[s]

Sit the skewered sausage[s] over everything and put the tray in the oven for 25-30 min or until everything is cooked through and golden (no pink meat!) – this is your Catherine wheel sausage & beetroot tray bake

Meanwhile, add the cider vinegar, wholegrain mustard and honey to a bowl with a generous pinch of salt and pepper and mix it all together – this is your honey-mustard dressing