Honey and Mustard Sausage Traybake

Pop the chunks onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through. TIP: Use two baking trays if necessary.

Meanwhile, pop the onion, apple, carrot and sage 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 on top of 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 meat. The sausages are cooked when no longer pink in the middle.

About 5 mins before the sausages and veg are cooked, pop a small pot on medium heat.

Add the cranberry chutney, chicken stock and 50ml water (per 2P). Stir together and bring to the boil, then remove from the heat and stir in 2 tbsp butter (per 2P) until melted.

Taste and season with salt and pepper if needed, then set aside.

When everything's cooked, add the roast potatoes to the sausage and veg tray. Mix everything together.

Reheat the buttery sauce if necessary.