Oven-Baked Sausages

Add the potato to your pan of boiling water. Cook for 10 mins. Then add the broccoli and cook for a further 5 mins. Drain in a colander and leave to steam dry for 2 mins. Meanwhile, drizzle some oil into a frying pan on medium heat and add the pancetta. Cook for 4 mins or until crispy. Remove from the heat and set aside.

Pour the cream into a jug and add half of the thyme leaves, half the cheese and the mustard. Season with a pinch of salt and a grind of black pepper and mix together. Pop the potato, broccoli and pancetta into an ovenproof dish. Pour over the cream mixture and top with the breadcrumbs, remaining cheese and another pinch of salt and black pepper. Cook on the top shelf of your oven for 25-30 mins or until brown and bubbling.

Pop the sausage on a baking tray. Cook on the middle shelf of your oven for 25 mins. At the same time, put the carrot on another baking tray. Drizzle with a little oil and the honey. Sprinkle over the remaining thyme leaves, a pinch of salt and a grind of black pepper. Give the tray a good shake. Cook in your oven for 25 mins. TIP: If your oven only has two shelves, just move the carrots to the very bottom.

Add a splash of oil to the frying pan you used for the pancetta (no need to wash!). Put on medium heat and add the onion. Season with salt, black pepper and a pinch of sugar (if you have some). Cook for 10 mins, stirring occasionally until soft. Add the balsamic vinegar. Cook for a further 10 mins on very low heat. When the onion is soft and caramelised, put a lid on the pan and set aside.