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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. 

What’s cooking? How about an easy peasy Sausage and Veg Bake. One-pot cooking at its finest – and everything you need can be found in the Small Butcher’s Essentials Boxand our Vegetable Box.

Wellington Farm Shop Sausages in an enamel dish potatos onions and chutney in the background
Image: Milly Fletcher

Sausage and Veg Bake

Serves 3-4

Ingredients

  • 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

Method

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.

Wellington Farm Shop Hook Hampshire fresh local producce veg bread eggs fruit
Image: Milly Fletcher

Wellington Farm Shopis open every day 9am-4pm. Boxes of produce are available tobuy online shop for collection. 

Find more ideas here

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