1. To Cook
· Peel the red onions and cut into chunky wedges. Slice the red pepper into thick slices. Drain the tin of potatoes and pat dry. Cut the corn cobettes in half (you’ll need a sharp knife to do this!).
· Preheat the oven to 200°C (fan 180°C) / Gas 6.
· Line your largest baking tray with baking paper.
· In a large mixing bowl, combine the red onions, pepper, potatoes, corn cobettes, and sausages. Drizzle with olive oil, sprinkle with herbs, and season generously with salt and pepper.
· Spread the mixture evenly on the prepared tray.
· Roast for 35 - 40 minutes, or until everything is golden, sizzling, and cooked through.
2. To Freeze a Batch
· Place the uncooked ingredients from the mixing bowl into a large, labelled freezer bag.
· Flatten the bag for easier storage and freeze.
3. To Cook From Frozen
· Remove from the freezer and allow to defrost fully in the fridge.
· Once defrosted, cook as per the instructions above.
4. Serving Suggestion
Serve hot from the oven with cheesy, herby bread for the ultimate comfort meal.
