There’s always one dish that you can make when you’ve got lots of leftovers from other meals. This is a weekly staple recipe!

Ingredients

• 500g Co-op Grown in Britain baby potatoes
• 3 carrots, peeled
• 2 parsnips, peeled
• 200g pack Co-op radishes
• 1 large red onion
• Few sprigs rosemary, finely chopped
• 5 cloves garlic, finely sliced
• 1 ½ tbsp Co-op sunflower oil
• 400g pack Co-op Irresistible Lincolnshire pork sausages
• 2 tsp wholegrain mustard
• 1 ½ tsp Co-op pure Canadian Maple syrup
• 3 heaped tsp Co-op gravy granules

Method

Heat oven to 200°C/ fan 180°C /Gas 6. Line a large roasting tin with non-stick baking paper.

Cut potatoes, carrots and parsnips into large bite sized chunks and add to the tray with the radishes, onion, and rosemary. Season with black pepper, drizzle with oil then toss gently. Roast for 20 minutes.

Meanwhile, twist each sausage around the middle until it breaks into two smaller sausages. Place in a bowl and toss with 1tsp mustard and the maple syrup. After the veg has cooked for 20 minutes, stir through the garlic before adding the sausages. Cook for 25 minutes until the sausages are cooked through and deep golden.

Place the gravy granules and remaining mustard in a heatproof jug and add 225ml boiling water. Stir until thickened and serve with the roasted veg and sausages. The leftover portion will keep for 2 days in the fridge.

Tip: add a splash of port to the gravy!