Sausage, plum and 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: Wash your hands after handling raw meat!

Pop the tray with the sausages onto the top shelf of the oven and the tray with the potato wedges onto the middle shelf. Roast until the sausages are cooked and onions and wedges are golden and charred, 25-30 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle! Half way through cooking, add the plums to the sausage tray and give everything a good toss before returning to the oven for the remaining 12-15 mins. 

In the meantime, pop the oil for the dressing 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. Set to one side. 5 mins before the sausages have finished cooking, slice the ciabatta in half widthways and pop onto another 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 and get ready to serve.