I love a one pan dish as it makes for a quick easy mid week dinner. Sausages make a great dinner. Instead of salsify you could use new potatoes. The mustard sauce goes so well with the aniseed from the fennel. You could chuck anything into this really I just used what I had at home to use it up.

Ingredients (serves 2)

• 6 sausages
• 1 salsify, peeled and cut into chunks
• 1 large fennel bulb, cut into wedges
• 2 garlic cloves, peeled and crushed
• 1 tbsp whole grain mustard
• 1 tsp fresh or 1/2 tsp of dried rosemary
• 1 tsp fresh or 1/2 tsp dried oregano
• 250ml chicken stock
• 12 jarred peppers, I used sweet pepperdew
• 2 tbsp of olive oil
• Seasoning

Directions

1. Add 1 tbsp of the oil to a baking tray, place the baking tray in a cold oven then pre heat to 200 degrees fan.
2. Remove the tray from the oven. Add the sausages and salsify and stir to start off browning. Place in the oven and cook for 10 minutes.
3. While the sausages are baking, add the garlic, fennel, fresh herbs, seasoning, olive oil and mustard. Mix to coat all over.
4. Add the coated fennel wedges in an even layer to the partly cooked sausages and salsify. Pour in the stock and bake in the oven for 30 minutes.
5. 5 minutes from the end add in the Jarred peppers. Serve and enjoy.