Delicious and juicy vegetables baked with our Pork, Wensleydale and Cranberry chipolatas. Throw in some wedges of lemon in there to balance the sweetness with a bit of zing!

Great Yorkshire, Broccoli & Cauliflower Tray Bake

Prep time: 5 mins
Cook time: 30 mins
Serves 4


10 HECK Pork & Wensleydale Chipolatas

2 tbsp olive oil

300g cauliflower, florets

300g broccoli, florets

1 red onion, sliced into wedges

4 sprigs fresh thyme

300g cherry tomatoes

100g fresh baby spinach

1 lemon, cut into quarters


  • Preheat the oven to 170°C. Put some oil in a large deep roasting tray then into the oven to heat up for 5 minutes.
  • When the oil is hot, add the sausages into the tray along with the cauliflower and broccoli florets. Return to the oven for 10 minutes.
  • Now add the red onion wedges and tuck in the sprigs of thyme. Return to the oven for a further 10 minutes.
  • Finally, give everything a good stir around and add the tomatoes along with the lemon wedges for a final 10 minutes cooking.
  • Bring out the roasting tray from the oven and scatter the spinach leaves over the top. They will wilt in the heat. 
  • Plate up and tuck in!


This recipe will work just as well with any of our pork varieties! 

Nutritional Info

Serving Size: 372g

Amount Per Serving

Calories: 402kcal

Total Fat: 26g

Saturates: 7.9g

Sugars: 12g

Salt: 1.3g

Protein: 22g

Carbs: 19g

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