One Tray Dill Sausage & Potato Bake With Horseradish Beetroot Slaw

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

Chop your potatoes (skins on) into bite-sized pieces and add to a baking paper-lined baking tray (or two!) with a drizzle of olive oil and a generous pinch of salt and pepper

Put the tray[s] in the oven for an initial 10 min

Meanwhile, combine your mayo, horseradish, cider vinegar and a drizzle of olive oil in a large mixing bowl with a pinch of sugar and salt

Trim, then slice your spring onion[s] finely

Add the sliced spring onion to the bowl and give everything a good mix up – this is your horseradish mayo

After an initial 10 min, add your sausages to the baking tray[s] with the potatoes and return to the oven for 20-25 min or until the sausages are cooked through (no pink meat!) and the potatoes are golden

Top, tail, peel and grate your carrot[s]

Grate your apple[s] (skin on) and discard the core[s]

Drain and grate your cooked beetroot

Add the grated carrot, apple and beetroot to a sieve and squeeze as much liquid out as you can over the sink

Add the squeezed carrot, apple and beetroot to the horseradish mayo and season with a pinch of salt and pepper

Give it a good mix up – this is your horseradish beetroot slaw

Set aside until the sausages and potatoes are ready

Chop your dill finely, including the stalks

Once the sausages and potato are done, add the chopped dill to the tray[s] and give everything a good mix up – this is your one tray dill sausage & potato bake