Joe Wicks offers a great recipe for a chicken, chorizo and cauliflower tray bake which is a hit in our office. This is a variation on the same theme filled with delicious vegetables and Great Yorkshire chipolatas. If it’s a warm day, throw in some wedges of lemon as well.
Pack of HECK Great Yorkshire Sausages
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
Preheat the oven to 170°C, and pop the oil in a large deep roasting tray then into the oven to heat up.
When the oil is hot, pop the sausages into the tray and add the cauliflower and broccoli florets then 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, if using, for a final 10 minutes cooking. Bring out the roasting tray from the oven and scatter the spinach leaves over so they wilt in the heat. Plate up and tuck in!
Serving Size: 372g
Total Fat: 26g