Honey Harissa Veg and Sausage Traybake

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the roasted spice and herb blend, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 18-20 mins. Turn halfway through.

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

Halve and peel the red onion, then cut each half into 3-4 wedges.

Put the carrots and onion wedges onto one side of a large baking tray, drizzle with oil, season with salt and pepper. Toss to coat.

Pop the sausages onto the other side of the veg baking tray and bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.

When everything's ready, drizzle the harissa (add less if you'd prefer things milder), honey and olive oil (see pantry for amount) over the veg and sausages and toss to coat. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Crumble over the Greek style salad cheese.