Meat-Free Sausage & Red Onion Tomato Chutney Baguette With Chips

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a little water in a kettle

Cut your potatoes (skins on) into chips

Add your chips to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up

Add the meat-free sausages to the other side and put the tray in the oven for 25-30 min, turning everything halfway, or until the sausages are cooked through and the chips are golden and crisp

While the chips and sausages are cooking, peel and finely slice your red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the sliced onion with a large splash of cold water

Cook the onion for 8-10 min or until they have softened and slightly caramelised

Meanwhile, add your chopped dates to a small heat-proof bowl with 50ml [65ml] [85ml] boiled water and set aside to soften

Peel and finely chop (or grate) your garlic

Once caramelised, add a small knob of butter and the chopped garlic

Add 2 tsp [3 tsp] [4 tsp] sugar, half your balsamic vinegar (you'll use the rest later!), your tomato paste and the soaked dates with all the date liquid

Cook for 2-3 min longer and season with a pinch of salt, then set aside to cool – this is your red onion tomato chutney

Wash your salad, then pat dry with kitchen paper

Slice your tomato[es] into rounds, then into half moons

Once everything is ready, remove the tray from the oven and transfer your cooked sausages to a clean chopping board

Add your baguette[s] to the tray[s] and return to the oven for 2-3 min or until warmed through and crusty

Slice the cooked sausages in half lengthways