One-pot roast pork chops with fennel & potatoes
Throw your meat and veg into a pan with Italian-style flavourings and simply roast, for a no-fuss dinner
Sticky sausages with potato sweetcorn salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 red onionscut into wedges
- 8 good-quality pork sausages
- 1 tbsp olive oil
- 750g bag baby new potato
- 2 tbsp mayonnaise
- 2 tbsp natural yogurt
- 3 spring onionsfinely sliced
- 198g can sweetcorndrained
- 3 tbsp tomato chutney
Nutrition: per serving
- kcal663
- fat43g
- saturates12g
- carbs48g
- sugars14g
- fibre5g
- protein20g
- salt3.9g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Toss the onion and sausages with the oil in a shallow roasting tin. Bake for 25 mins, shaking the tin once for even browning.
step 2
Meanwhile, boil potatoes for 12-15 mins until tender, then run under cold water and drain. Mix the mayo, yogurt, spring onions and sweetcorn. Thickly slice potatoes and stir through, then season.
step 3
Turn up oven to 220C/200C fan/gas 7. Add chutney to the sausages and onions. Cook for 5 mins more, until sausages are cooked and sticky. Serve with potato salad.
