Notes
Ingredients
300g new potatoes
Drizzle light olive oil
1/2 tbsp. rosemary leaves, finely chopped
4 pork sausages
1/2 white cabbage, cut into 4 wedges
1 tbsp. butter, melted
3 baby leeks, cut into 4cm lenths
1/2 bulb garlic, halved widthways
150ml beef stock
1 tbsp. wholegrain mustard
1 tbsp. honey
1/2 tbsp. red wine vinegar
1/2 tsp. cornflour mixed with 1/2 tbsp. water
1/2 tbsp. flatleaf parsley, finely chopped
Method
Preheat the oven to 200°C fan/220°C/gas mark 7.
Add the new potatoes to a pan of boiling salted water, bring to the boil and cook for 10-12 minutes until just tender. Drain.
Place the potatoes in a roasting tin and flatten each one with the base of a mug. Drizzle with olive oil, sprinkle with the rosemary, season well, mix so well coated and roast for 15 minutes.
Flip the potatoes over and add the sausages, cabbage wedges, baby leeks and garlic to the tray. Brush the cut sides of the cabbage with the melted butter.
Return the tray to the oven for 15 minutes, turn the sausages and veg and then roast for a further final 15.
While the traybake finished cooking, put the beef stock, mustard and honey in a small pan and bring to a summer. Add the vinegar and season. Add the blended cornflour and stir until the sauce thickens. Stir the parsley through.
When the traybake is ready, drizzle with the glaze and serve.