Sticky Chilli Sausages, Roast Veg & Gremolata

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

Boil a kettle

Top, tail and chop the courgette[s] into bite-sized pieces

Cut the red onion[s] into quarters, keeping the skin on

Add the Cumberland sausages to one side of an oiled baking tray

Add the chopped courgette and onion quarters to the other side and scatter with the dried oregano and a pinch of salt

Put the tray in the oven for an initial 20 min or until the sausages and vegetables are starting to brown

Meanwhile, chop the parsley roughly, including the stalks

Peel and finely chop (or grate) the garlic

Zest 1/2 [1] lemon

Chop the parsley, garlic, lemon zest and capers together as finely as you can and transfer to a small bowl

Add a pinch of salt, 2 tbsp [4 tbsp] olive oil and the juice of 1/2 [1] lemon and mix well – this is your gremolata dressing

Meanwhile, add the wheat berries to a pot with plenty of boiled water and a big pinch of salt

Cook over a high heat for 12-15 min or until tender with a slight bite

Once cooked, drain and return to the pot and leave to cool

Once the sausages and vegetables have started to brown, add the baby plum tomatoes to the tray

Return the tray to the oven for 10 min further until the tomatoes have started to burst and the sausages are cooked through (no pink meat!)

Meanwhile, heat a large, wide-based pan (preferably non-stick) over a low heat

Once warm, add the chilli jam and the juice of the remaining lemon and cook for 2-3 min or until the sauce is thick and sticky

Once cooked, add the sausages and give everything a good mix up until the sausages are fully coated in the sauce

Carefully remove the skin from the cooked red onion by cutting the root end off and peeling off the skin, then separate the onion into petals

Add the roasted vegetables to the drained wheat berries with the gremolata dressing and give everything a good old mix up