Potato, pesto & sausage traybake

beans butter beans easy flageolet beans midweek meals sausages summer traybake

Ingredients

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)

Method

Heat the oven to 200C/180C fan/gas 4. Toss the red 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 remove from the oven, swirl through the pesto and serve with crusty bread, if you like.