Sausage Traybake & Honey Mustard Glaze

Preheat the oven & boil the potatoes

• Preheat the oven to 220°C/Fan 200°C/Gas 7.
• Add the baby potatoes to a pan of boiling salted water, bring to the boil and cook for 10–12 minutes or until just tender. Drain well.

Roast the potatoes

• Place the baby potatoes in a large roasting tray and smash each one to flatten, using the base of a coffee mug or a sturdy glass. Drizzle over a dash of oil, sprinkle with the fresh rosemary and season generously with salt and pepper.
• Mix with your hands, making sure the potatoes are well coated with the oil. Bake on a high shelf in the oven for 15 minutes.

Build the traybake

• Slice the cabbage into wedges. Slice the leeks, halve the garlic bulb. Melt the butter.
• Take the tray from the oven and flip each potato over. Add the sausages and cabbage to the tray, brushing the exposed sides of the cabbage with the melted butter to stop them drying out. Add the leeks , halved garlic bulb and thyme leaves.
• Place the tray back in the oven on the middle shelf and bake for 15 minutes. Take the tray out again and turn the sausages and veg. Return to the oven for a final 15 minutes.

Make the glaze

• While the traybake finishes cooking, make the glaze. Chop the fresh parsley. Make up the beef stock cube with 75ml boiling water, so if you are cooking for 4 people you will need 300ml stock (150ml for 2 people).
• Put the beef stock, wholegrain mustard and honey into a small saucepan and bring to a simmer, stirring, over a medium-high heat.
• Add the red wine vinegar and a little seasoning. Stir in the blended cornflour and cook, stirring, until the glaze thickens slightly. Taste to check the seasoning and remove from the heat. Stir through the chopped fresh parsley.

Plate Up

• Take the sausage traybake from the oven and trickle the glaze over everything. Serve straight away, with your preferred bread alongside. Enjoy!