Warming Sausage and Red Wine Ratatouille

Meanwhile, pop the sausages onto a baking tray and, when the oven is hot, 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. The sausages are cooked when no longer pink in the middle.

Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces. Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Add the courgette and pepper to a baking tray and drizzle with oil. Season with salt and pepper and toss to coat.

When the sausages have 15 mins left, roast on the top shelf until softened, 14-15 mins.

Meanwhile, finely chop the chives (use scissors if easier).

Peel and grate the garlic (or use a garlic press).

Pop a large saucepan on medium-high heat with a drizzle of oil.

Stir in the garlic and fry until fragrant, 1 min.

Stir in the passata, red wine stock paste, dried rosemary, sugar and water for the sauce (see pantry for both amounts) and bring to a boil, then reduce the heat and simmer until lightly thickened, 3-4 mins. Season with salt and pepper.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper and stir through half the chives. Cover with a lid to keep warm.

Once the veg has roasted, stir the pepper and courgette into the tomato sauce. Taste and season with salt and pepper if needed. Reheat the sauce if needed.