This is definitely one of my go to dinners. Such an easy, yet flavoursome dish you can just throw together, and pop in the oven. Better yet, you can pick up everything you need to trial it yourself at our farm shop in Padstow.

• Serves: 2 people
• Prep time: 10 mins
• Cook time: 70 mins
• Total time: 80 mins

Ingredients:

• 4 high welfare sausages
• 1/2 swede
• 1 large carrot
• 1 beetroot
• 3 potatoes
• 2 baby leeks
• 2 garlic cloves
• 1 onion
• Fresh rosemary & oregano
• Cider
• Olive oil
• Salt and pepper

Method

1. Preheat oven to 200c
2. Scrub all the veg, leave the skin on and chop up into same cooking time sized chunks and put into a tray
3. Cut the onion into quarters and dot them around the veg
4. Leaving the skin on, squash two garlic cloves and add these into the tray as well
5. Place the sausages amongst the veg, you want them just below the top of the dish, as you don’t want the ends that are poking out to burn
6. We have used baby leeks, but you can use large ones as well, place these amongst the veg and not on top as they will crisp up too quickly and burn
7. Drizzle over the olive oil, add a good glug of Haywood Farm Cider and season with Cornish Sea Salt ‘Salt and Peppery’, throw the herbs on and you’re ready to put the tray bake into the oven
8. Cook on 200 for 20 minutes and then turn down to 150 for around 40/50 minutes
9. Serve with fresh greens and make sure to use the leftover juice in the tray to pour over the sausages when serving

Wine pairing by Mike from BinTwo

It’s hard to think what could make Ross’s sausage more appealing, but I reckon this fantastic unoaked Chardonnay from Burgundy might be up to the job – Macon Charnay Clos l’Eglise. Ross uses cider in his tray bake, and I have a hunch that this richer white will make a happy marriage.

 If red is more your style then this versatile little Côtes du Rhône, could well have been made with Ross’s bangers in mind.