Sausage, Apple and Onion Traybake with Irish Bacon

• Pop the potatoes 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 lined 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. IMPORTANT: Wash hands and equipment after handling raw meat. Sausages are cooked when no longer pink in the middle.
• Roast on the middle shelf of your oven until the veg is tender and the sausages are cooked through, 30-35 mins.

• When 5 mins of cooking time remain, place a small pot over medium heat.
• Fry the bacon lardons until golden, 5-7 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
• Add the cranberry chutney, stock and 50ml water (per 2P).
• Stir together and bring to the boil, then remove from the heat and add 2 tbsp butter (per 2P), stirring until melted.
• Taste and season with salt and pepper if needed, then set aside.

• When everything's cooked, add the roast potatoes to the tray with the sausages. 
• Mix everything together.
• Reheat the buttery sauce if necessary.