Ingredients

• 8 pork sausages
• 800g baby or Maris Piper potatoes, cut into chunks
• 2 peppers, sliced
• 2 red onions, cut into wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried mixed herbs
• 300ml chicken or beef stock
• 2 tbsp gravy granules
• 150g frozen peas
• Salt and black pepper

Method

1. Heat the oven to 200°C fan / 220°C / gas 7.
2. Put the potatoes in a large roasting tin. Toss with 1 tablespoon of oil, the paprika, herbs, salt and pepper. Roast for 15 minutes.
3. Add the sausages, peppers and onions. Drizzle with the remaining oil, turn everything well and roast for another 25-30 minutes, until the sausages are cooked and the potatoes are golden.
4. Mix the hot stock with the gravy granules. Pour it carefully into the tin and stir around the vegetables.
5. Scatter in the peas and return to the oven for 5 minutes, until hot and the gravy has thickened slightly.
6. Check the sausages are piping hot throughout, then serve straight from the tray.