Sausage & sweet potato traybake

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

2 red onions peeled and quartered

2 corn cobs cut into 4-6 pieces

1 mango stoned and chopped

2 large sweet potatoes cut into wedges

8-12 pork sausages

2 tsp ground cumin

2 tsp paprika

2 tsp fennel seeds

2 tsp dried oregano

2 tbsp barbecue sauce

2 tbsp olive oil (or vegetable or rapeseed oil)

coriander chopped

chillies chopped

Directions

Heat the oven to 200C/180C fan/gas 6 or if using an air fryer heat to 200C. Mix together the ingredients for the spiced sauce in a bowl. Tip the onion quarters, corn, mango, sweet potatoes and sausages into a roasting tin, then pour over the sauce and stir to coat. Season.

Bake for 45-50 mins, giving it a toss halfway through, until the sausages are cooked through and the sweet potato is soft. If freezing, leave to cool completely first. Can be frozen for up to one month. Defrost thoroughly before reheating in the oven at 200C/180C fan/gas 6 for 35-40 mins. Serve sprinkled with the coriander and chilli, if you like.

Nutrition

• Calories: 431
• Total Fat: 23 g
• Saturated Fat: 7 g
• Sodium: 1.5 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 8 g
• Total Sugars: 19 g
• Protein: 15 g