Recipe: Easy peasy midweek meal
Stuck for a midweek meal that you can sling in the oven while you enjoy a glass of vino? Your wish is our command. Sausage and veg bake coming right up.
Same meals coming around with alarming regularity? If you’re not sick of cooking spag bol and fish fingers on repeat, I’m fairly certain your family is fed up with the culinary equivalent of magnolia paint coming out of the kitchen.
Not anymore, mealtimes can be easy, speedy and an opportunity to support local producers. In response to the Covid-19 crisis, Wellington Farm Shophas launched a fantastic online shop offering 16 different boxes of produce to get your very own great British menu.
Sausage and Veg Bake
- 6 –8 sausages
- 2 onions, cut into wedges
- Selection of veg to roast: such as potatoes, tomatoes, courgette, peppers, garlic, all cut into wedges
- 2 tbsp balsamic vinegar
- Thyme sprigs or dried mixed herbs (optional)
- 1 tbsp clear honey
Heat oven to 200C/180C fan/gas 6.
Put all the veg – onions, potatoes, garlic and peppers – in a roasting tin. Drizzle over the oil and vinegar and season well. Roast for 10 minutes.
Nestle the sausages, tomatoes, courgette and thyme, if using, in and around the veg, drizzle over the honey and cook for 25 minutes more or so, turning the sausages halfway, until the sausages are cooked and everything is golden and sticky.
Serve with mustard mash or crusty bread.