Phil Vickery's autumnal sausage traybake
Phil’s embracing the change in season with his quick-and-easy sausage traybake. Ready in just thirty minutes, it’s the perfect one-pan weeknight recipe for autumn.
Sausage Traybake
Serves: 4
Ingredients
2 red peppers
1 yellow pepper
1 green pepper
4 medium potatoes, cut in 1cm pieces leave the skin on
4 tbsp olive oil
2x chicken stock cubes
Pepper
Salt
500g pre-cooked lentils
1 x 400g can chopped tomatoes in juice
8 good quality sausages (browned on one side)
2-4 tbsp black olive tapenade
4 tbsp roughly chopped fresh basil or parsley
Method
1. Preheat the oven to 220 C gas 7
2. Deseed the peppers then cut into 3cm pieces (roughly) and place into a bowl
3. Add the potatoes and oil then crumble in the chicken stock cubes, salt and pepper and really mix well.
4. Tip into a baking tray, spread over the lentils and the tomatoes
5. Top with the sausages and cook in the oven for 25-30 minutes or until the potatoes are cooked through
6. Remove from the oven and dot over a little olive tapenade and herbs and serve.