This supper has it all, tons of tasty vegetables, meaty sausages and a crisp golden topping tempting everyone to tuck in. Plus, a sigh of relief for those who do the washing up, as this meal is cooked and served in just one dish.
Serves 4
3 medium leeks, washed and sliced
450g tomatoes, quartered
1 green pepper, diced
1 red pepper, diced
1 red onion, sliced
1 clove of garlic, finely chopped
1 red chilli, finely chopped
4 tbsp olive oil
1 tsp mixed herbs
Salt and black pepper
175g mushrooms, sliced
8 thick good quality Lincolnshire or herb sausages
150g breadcrumbs
85g cheddar cheese, grated
1 tsp mixed herbs
Preparation Time: 22 minutes. Cooking Time: 1 hour.
1. Place the leeks, tomatoes, peppers, onion, garlic and chilli into a shallow ovenproof dish and pour over the oil, herbs, seasoning and mix together with a spoon.
2. Place the dish in the oven. CAST OVEN: on the grid shelf set on the floor of the roasting oven or oven on the R8 setting. FAN OVEN: preheated to R6 180°C/350°F. Cook for 10-15 minutes until starting to soften.
3. Remove from the oven and mix in the mushrooms then arrange the sausages on top. Return to the oven and cook for a further 35 minutes, turning the sausages over occasionally to brown all their sides.
4. Place the breadcrumbs, cheese and herbs into a bowl and mix well. Sprinkle over the sausages and return to the oven, third runners down, for a further 15 minutes or until the breadcrumbs are golden and crispy.
