Whilst healthy eating may be at the forefront of many minds this month, we’re still finding January particularly cold, so a hearty tray bake is a deliciously warming solution. This recipe is for sausage, apple and red onion tray bake, bulked with Vivaldi potatoes and seasoned with caraway seed (or mustard seeds if you prefer).
We chose to use caraway seed as a flavouring for its slight bitter and sweetness, which pairs well with the apple and sausages. Equally mustard seed would work well here, or served with a pot of wholegrain mustard as a condiment.
Vivaldi potatoes are our tuber of choice (not because they are named after the composer’s ‘four seasons’ work relating to their availability all year round, rather) because of their waxy texture and butter-like flesh colour.
The recipe amounts below are for one person, and can be multiplied up to feed whatever number of mouths are hungry.
Preparation time: 10 minutes
Cooking time: 45 minutes
- 4 Vivaldi potatoes
- ½ apple (Pink Lady preferable)
- ½ red onion
- 3 sausages (high pork content)
- 1 tsp caraway seeds
- pinch of sea salt flakes
- freshly ground black pepper
- olive oil
- Pre-heat the oven to 180C. Then prepare the apple half by coring and cutting into 6 wedges. Next attack (peel) the red onion and cut into wedges of a similar size. Cut your Vivaldi potatoes into wedges of a similar size.
- Add the prepared fruit and vegetables to a tray, of a size where they will snuggly fit with the sausages. Drizzle generously with olive oil, then scatter over the caraway seeds, a good pinch of sea salt flakes and a few twists of freshly ground black pepper. Gently toss everything together, so that each wedge has been glossed in the salty, caraway flecked oil.
- Bake in an oven for 45 minutes, or until the potatoes and sausages are beautifully bronzed. We find turning the temperate up to 200C for the last 10 minutes helps, but this will depend on your oven.
- Serve with wholegrain mustard.