Dinner recipe
Roasted sausages, potatoes, peppers and onion with warm tomato butter beans, oregano, lemon and parsley.
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Ingredients
35 × 25cm vegetable roasting tray, separate 30 × 25cm sausage tray, 4l saucepan and colander, clean food thermometer, scales and measuring jug, knife and board
Method
For more than four servings, repeat separate batches of no more than four. Divide every displayed ingredient and measured method total between batches. Keep pan dimensions, food thickness and per-batch times fixed; allow extra elapsed time. Heat oven to 200°C conventional/180°C fan with the empty sausage tray on the centre shelf. Cut potatoes into 2cm cubes, peppers into 1cm strips and onion into thin wedges. Halve tomatoes, crush garlic, drain beans and chop parsley. Measure 2g lemon zest and 15ml juice; cut remaining fruit into wedges.
Boil potatoes in 1500ml water in a 4l saucepan for 10–12 minutes until the edges are tender. Drain and leave to steam dry 2 minutes. Toss with all peppers, onion, oregano, paprika and 25ml oil on a 35 × 25cm tray. Spread in one layer and roast 35–40 minutes, turning halfway, until potato centres are tender and edges golden.
After vegetables have roasted 10 minutes, place raw sausages on the separate preheated 30 × 25cm tray without overlap. Use sausages about 55–60g each, no thicker than 3cm; do not prick. Roast on the centre shelf 25–30 minutes, turning once, following the selected packet. Check each centre reaches 75°C for 30 seconds with a clean probe. Continue and recheck if needed; vegetables roast on the other shelf.
During the final 15 minutes, wipe the empty potato pan dry and heat remaining 5ml oil over medium heat. Stir all garlic 1 minute, then add all tomatoes, beans and remaining 100ml water. Simmer gently 7–10 minutes, stirring, until tomatoes soften and beans are hot. Add all measured lemon zest and juice and half the parsley.
Check potatoes are tender throughout and sausages fully cooked. Transfer sausages using clean utensils and divide all sausages, roasted vegetables and warm tomato beans equally between plates.
Scatter remaining parsley and serve all lemon wedges. Serve freshly cooked; the selected sausage packet says not to reheat.
