Sticky Honey Mustard Meat-Free Sausages With Greens

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

Slice the potatoes (skins on) into thick discs

Cut the red onions into wedges through the root, keeping the skin on

Tip: Cutting through the root ensures that they stay together while cooking

Add the red onion wedges and potato discs to one side of a large baking tray

Drizzle with olive oil and season with salt and pepper

Add the meat-free sausages to a sheet of tin foil, scrunching up the edges, and place on the other side (alternatively, use separate trays)

Put the tray in the oven for an initial 20 min, or until the onions are tender

Meanwhile, combine the honey and wholegrain mustard in a small mixing bowl – this is your honey mustard mixture

Strip the rosemary leaves from the stems, discard of the stems and chop finely

Peel and finely chop (or grate) the garlic

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Once the onions are tender, transfer them to a chopping board to cool

Flip the potato discs

Pour the honey mustard mixture over the browned meat-free sausages

Return the potato discs and meat-free sausages to the oven for 5 min or until the honey mustard mixture is hot and sticky

Once the onions are cool enough to handle, remove the skins

Separate the roasted onion into petals

Heat a large, wide-based pan (preferably non-stick with a matching lid), with 1 tbsp [2 tbsp] butter over a medium-high heat

Once melted, add the chopped rosemary and garlic and the sliced spring greens with a pinch of salt and cook for 2 min

Add a splash of cold water and cook, covered, for a final 1-2 min or until tender but retaining a slight crunch, then remove from the heat – these are your garlicky greens