easiest ever midweek meals

Summer sausage traybake

SERVES 2 PREP 10 mins COOK 50 mins EASY

1 red onion, cut into wedges
4 new potatoes, thinly sliced
6 canned or jarred artichokes, halved
100g cherry tomatoes
4 spring onions, halved lengthways
2 pork sausages, cut into chunks
1 tsp fennel seeds
1 small lemon, cut into wedges
½ tbsp olive oil
400g can flageolet or butter beans, drained and rinsed
150ml low-salt vegetable stock
2 tbsp fresh pesto crusty bread, to serve (optional)

1 Heat the oven to 200C/180C fan/ gas 4. Toss the onion, potatoes, artichokes, tomatoes, spring onions, sausages, fennel seeds and lemon wedges together in a baking tray or 20 x 20cm baking dish. Drizzle over the oil and season to taste (you won’t need a lot of salt, as the sausages can be quite salty).

Roast for 20 mins, then add the beans and stock. Roast for 35 mins more, then