Honey and balsamic sausage tray bake

This is a one tray wonder that requires very little time and attention so it is perfect for a midweek meal. Choose good quality sausages that are well seasoned and remember sausages don’t always have to be pork- I used zebra sausages from Oslinc: www.oslinc.co.uk.

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Ingredients- serves 4
8- 10 good quality sausages
2 garlic cloves- crushed
Sprigs of fresh rosemary
1 large sweet potato- cut into cubes
2 red onions- cut into wedges
2 large beetroots- cut into cubes
2 tbsp balsamic vinegar
2 tbsp runny honey
Sprinkling of chilli flakes
Seasoning

1. Get going by preheating the oven to 180c/ 160 fan. Take a large pan and add a drizzle of vegetables oil before heating. Add in the sausages, garlic and rosemary and cook until the sausages are turning golden. Remove and set aside.

2. For the vegetables, take a roasting tray and add a little oil so the veggies don’t stick. Add in the vegetables and pour over the honey and balsamic vinegar with a good crack of pepper and salt. Sprinkle over some chilli flakes and toss again. Add in the sausages, garlic and rosemary and give another toss before covering with foil and cooking in the oven for around 35-45 minutes. The sausages should be cooked through so the juices run clear and the vegetables will be tender when tested. Just before its ready you can remove the foil and cook for the last few minutes uncovered to get an extra bit of colour.

Honey and balsamic sausage and vegetable tray bake- a midweek winner that is short on time and big on taste!

Slow cooked sticky Chinese pork belly slices

Forget your favourite Chinese takeaway this week and give this a try. The sweet pork belly meat is balanced with a savoury and punchy marinade which is a surefire winner!

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Ingredients- serves 4
8 pork belly slices
1 tsp five spice
1 tsp Sichuan peppercorns- ground (optional)
2 tbsp dark soy
1 tbsp honey
1 tbsp oyster sauce
1 garlic clove- finely grated

1. This pork benefits from being marinated in advance, even the night before if you can so the meat can take on the different flavours. To make the marinade, simply mix the spice and wet ingredients before massaging into the belly slices. Cover and keep in the fridge before you need it.

2. When you’re ready to cook the belly, preheat the oven to 160c/ 140 fan. Place the belly slices onto a baking tray and cover with foil. Cook in the oven for 1 hour. As the pork cooks, check it occasionally and use the sticky juices to baste as needed. After the first hour, turn the oven up to 200c/ 180 fan, remove the foil and cook for a further half an hour.

Serve with long grain rice and a vegetable side dish. I served with a mixed vegetable stir fry of shredded pak choi, tenderstem broccoli, sugar snap peas and spring onion which was finished simply with soy sauce and sesame oil.

Unctuous pork belly- move over takeaways!