• 8 sausages
• 700g potatoes
• 2 leeks
• 4 carrots
• 2 onions
• 2 tablespoons oil
• 1 teaspoon dried thyme
• 1 tablespoon wholegrain mustard
• 300ml chicken stock
• Salt and pepper

1. Preheat the oven to 200°C (fan-assisted). Place the potatoes in a large ovenproof dish with a little oil and roast for 20 minutes. Add the carrots, onions, and leeks. Drizzle with a little oil, season with thyme, salt, and pepper, and roast for another 20 minutes. Nestle the sausages among the vegetables and roast for 25 minutes.
2. Mix the stock with the mustard and pour it into the tray. Return to the oven for another 15–20 minutes, until the sausages are golden and the potatoes are tender.
3. To serve, divide between plates and spoon the delicious mustard-flavoured juices over the top. Serve with broccoli or vegetables of your choice.

Rysait Michelle Evans-Fecci

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