Honey Mustard Sausage Traybake

Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 30-35 mins. Turn halfway through.

Pop the onion and carrot onto another large baking tray and drizzle with oil. Season with salt and pepper, toss to coat, then spread out in a single layer.

Place the sausages alongside the veg, then roast on the middle shelf of your oven until the veg is tender and the sausages are cooked through, 30-35 mins. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.

Meanwhile, halve the apple, remove the core and chop each half into four wedges (no need to peel). Pick the sage leaves from their stalks and roughly chop (see ingredients for amount, discard the stalks).

Halfway through cooking, remove the sausage tray from the oven. Turn the sausages.

Add the apple and sage to the veg. Add a drizzle of oil if it's a little dry. Toss to combine, then return to the oven and roast for the remaining time.

When the sausages and veg have 5 mins remaining, pop a small saucepan on medium heat.

Add the onion marmalade, chicken stock paste and water for the sauce (see pantry for amount). Stir to combine, bring to the boil and simmer until thickened slightly, 1-2 mins. Remove from the heat and stir through the butter (see pantry for amount) until melted.

Taste and season with salt and pepper if needed.