PIGGY-INTHE-MIDDLE

I come back to this recipe again and again because it’s simple enough that I can

remember the main ingredients, so is ideal if

I’m popping into the supermarket for a quick dinner run! You can serve this alongside a fresh salad or steamed green

vegetables.

Serves four Calories: 404 INGREDIENTS

3 small red onions, cut

into wedges

1 red pepper, deseeded

and sliced

1 yellow pepper, deseeded

and sliced 300g baby tomatoes, halved 6 garlic cloves, peeled but

left whole 2 rosemary sprigs Low-calorie cooking spray 8 reduced-fat pork sausages 2 tbsp balsamic vinegar 1 chicken stock cube 300ml boiling water

1 tsp mixed herbs 2 tsp wholegrain mustard 2 × 400g cans butter beans, drained and rinsed

METHOD

Preheat the oven to 220C/200C fan/Gas 7.

Tumble the onions, peppers, tomatoes, garlic and rosemary into a deep baking tray. Spray with cooking spray and stir.

Move the vegetables to the edges of the baking tray and line up the sausages in

the middle. Prick each sausage a few times with a knife, dress the sausages and vegetables with the balsamic vinegar, then give everything another spray of cooking spray. Place in the oven, and roast

for 20 minutes. Add the chicken stock cube to the measured boiling water and stir in the mixed herbs and

mustard. Remove the tray from the oven, add the butter

beans, pour over the stock mixture, and give everything a good stir. Turn the sausages over so

that the pale sides are showing, and season with

salt and pepper. Roast for another 20 minutes. The sausages should be browned, and the vegetables slightly charred on the edges.