Sausage, Plum & Red Onion Ciabatta

Pop the onion and whole garlic clove (peel on!) onto a large, foil-lined, baking tray. Nestle the sausages in the middle of the tray. Sprinkle over the thyme leaves, lemon zest, a pinch of sugar (if you have any) and a good pinch of salt and pepper. Drizzle over a little oil and toss to coat everything evenly. IMPORTANT: Remember to your hands and equipment after handling raw meat!

Place the tray onto the top shelf of the oven to roast until the sausages are cooked through and the onions are golden and charred, 25-30 mins. IMPORTANT: The sausages are cooked when they are no longer pink in the middle! Halfway through cooking, add the plums to the tray and give everything a good toss before returning to the oven for the remaining 12-15 mins.

In the meantime, pop the olive oil (see ingredients for amount) into a large bowl. Add the juice from half the lemon, a pinch of sugar (if you have some) and season with a pinch of salt and pepper. This is the dressing. Set to one side. Five mins before the sausages have finished cooking, slice the ciabatta in half widthways and pop onto another baking tray (cut-side up!). Toast on the middle shelf of the oven until warm and slightly crisped, 3-4 mins.

When both trays are out of the oven, and the garlic is cool enough to handle, carefully squeeze the garlic clove(s) out of their peel into a small bowl. Mash the clove with the back of a spoon, then add in the mayonnaise. Mix well to combine and season to taste with a pinch of salt and pepper. Spread the garlic mayo on the cut side of each ciabatta half and get ready to serve.