Sausage tray bake with potatoes, tinned tomatoes and herbs

SERVES 4-6

Ingredients
6 small (approximately 600g) waxy potatoes – Nicola or Desiree
1 lemon
4 cloves of garlic
1 small or 1/2 large red capsicum, thinly sliced
Handful of hard herbs such as rosemary, bay, thyme, marjoram and oregano, plus extra to garnish
2 x 400g tins whole peeled tomatoes
60ml (1/4 cup) extra virgin olive oil
1 Tbsp red wine vinegar
6 thick pork sausages
Salt and pepper

1.  Preheat the oven to 180°C.

2.  Place the potatoes in a medium pot and cover with cold water. Season the water with a little salt and bring to the boil over a high heat. Parboil the potatoes for 15 minutes or until a knife inserts into them easily. Remove and drain and slice into 1cm rounds.

3.  Using a peeler, shave strips of rind from the lemon and arrange in the bottom of a large oven tray. I used an enamel rectangular 24x18cm tray but use anything you have on hand, as long as everything can fit snuggly in a single layer and the tray has a slightly deeper edge to keep in all of the juices. Bash the garlic with the palm of your hand or the side of your kitchen knife, peel them and add to the tray, along with the capsicum and herbs. Arrange the potato slices onto the tray.

4.  Drain the tinned tomato from their juices (reserve for another use, see tips above) and squeeze the whole tomatoes on and around the potatoes. Drizzle with most of the olive oil and all of the red wine vinegar and season well with salt and pepper. Nestle the sausages into the potatoes and drizzle with the remaining olive oil.

5.Bake in the preheated oven for 30 minutes. Turn the sausages over and rotate the tray. Cook for a further 15-20 minutes until the sausages are golden and the potatoes beginning to colour.

PORK MEATBALL GLAZE for oven

For the glaze – for 500g pork mince Asian-flavoured meatballs & broccolini:

2 Tbsp soy sauce
1 Tbsp oyster sauce
1cm piece ginger, finely grated
1 clove garlic, finely grated
1 Tbsp brown sugar