Sausage, Red Cabbage & Leek Tray Bake

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Shred the red cabbage (not too finely), discard the root

Remove some butter from the fridge and set it aside to soften

Add the shredded red cabbage to a baking tray with a drizzle of olive oil and a pinch of salt and give everything a good mix up

Layer the Cumberland sausages over the top of the cabbage and put the tray in the oven for an initial 10 min

Tip: Cooking for 4? Use 2 trays!

Whilst everything is in the oven, wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice in half lengthways and chop into 8 [16] pieces

Strip the thyme and rosemary leaves from their stems and discard the stems

Boil a kettle

Once the sausages and red cabbage have had an initial 10 min, remove the tray from the oven

Add the chopped leek with a drizzle of olive oil and a crack of black pepper, then sprinkle over the rosemary leaves and half the thyme leaves (save the rest for later!)

Return the tray to the oven for a further 6-8 min or until everything is beginning to brown

Meanwhile, rip the ciabatta roll[s] roughly into croutons

Add the croutons to a bowl with a knob of butter and the remaining thyme leaves

Mix everything together so that the croutons are evenly coated – these are your thyme croutons

Dissolve the beef stock mix in 250ml [450ml] boiled water with the green tomato chutney – this is your stock

Add the thyme croutons to the tray

Return the tray to the oven for a final 8-10 min or until the sausages are cooked through (no pink meat!) and everything is golden - this is your sausage, red cabbage & leek tray bake

Meanwhile, heat a large, wide-based pan with a drizzle of olive oil over a medium heat and once hot, add 1/2 tbsp [1 tbsp] flour and cook for 1 min

Add the stock and whisk until combined and cook for 3-4 min or until thickened to a gravy-like consistency