A main course, one pot roast of good quality sausages with potatoes and onion. I see no reason why you couldn't, or shouldn't, add fresh sage leaves and even some slices of apple.

Ingredients - serves 4

500g waxy potatoes
2 medium red onions - or yellow if you prefer
4-5 cloves garlic
3 tbsp olive oil
8 Riverford pork and herb sausages
salt & pepper

Method

Preheat the oven to 200°C.

Scrub the potatoes clean but don’t peel. (Fiona doesn’t mention this but I would par-boil the potatoes for 3-5 minutes to prevent them from discolouring). Slice into chunky slices about 5mm thick with a sharp knife. Peel and similarly slice the onion and garlic. Place all into a roasting dish and toss in the olive oil with some salt and pepper, roast for 20 minutes then turn the potatoes & onions. Brown the sausages briefly in a frying pan in a little oil then lay over the top of the vegetables. Roast for 30-35 minutes, turning the sausages once at half time.

Serve with a simple green salad.