Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper.

Put the vegetables in a large roasting tin (roughly 30x25cm/12x10in), season with salt and freshly ground black pepper, toss with the oil and roast for 10 minutes. Add the sausage pieces and toss.

By incorporating these ingredients, you not only get to experience the peak of autumn's produce but also support local agriculture and enjoy a freshness that can't be found in out-of-season veggies.

Roast until the vegetables begin to soften and brown, 18 to 20 minutes, stirring once halfway through. Remove from the oven and stir the vegetables again, then arrange the sausages on top.

Ensure that the sausages aren’t covered by any of the veggies. Season to taste with salt and pepper. 3. Roast for around 30-35 minutes until golden. Take the tray out of the oven, turn the ...

In a large shallow bowl, start with the arugula. Layer the couscous over the arugula, then top with the roasted vegetables and sausages. Drizzle the honey mustard vinaigrette over the salad and ...

Here are weekday recipes for sheet-pan chicken, crispy gnocchi, mushroom tacos, white bean chili and farrow with salmon.

This is like a warm lentil salad with roasted carrots and fried sausages, a combination of the sort of flavours and simple components I like. I used L’Authentique Pork and Fennel sausages as ...

Make sure the sausages aren't covered by any veggies. Season to your preference with salt and pepper. Roast for around 30-35 minutes until golden and then remove from the oven. Then, turn the ...

Sweet Italian sausage gives the dressing an extra-special ... the carrots around the turkey and add 1 cup of the turkey stock. Roast the turkey for 30 minutes. Lower the oven temperature to ...