Cumberland Sausages and Cheesy Wedges

Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. 

Core and cut the apple into 8 wedges (no need to peel).

Pop the carrots onto one side of another large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

Place the sausages onto the other side of the carrot tray. Roast on the middle shelf until tender, 20-25 mins. Turn halfway through.

When turning the sausages halfway through, add the apple wedges to the carrot side of the tray. Drizzle a little oil over them and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.

When the wedges have 5 mins remaining, remove the tray from the oven and sprinkle over the hard Italian style cheese and pop back into the oven for the remaining time. 

Once the carrots and apples are roasted, remove the tray from the oven and drizzle over the apple and sage jelly.

Toss together so both are evenly glazed.