Name: Sausage chilli traybake
Total time: 45 min
Yield: Serves 3
Ingredients: 6 pork sausages; 1 red onion cut into thin wedges; 1 green pepper diced; olive oil; 2 tsp cumin seeds; 150ml red wine; 400g tin cherry tomatoes; 100ml chicken stock; 2 tsp mild chilli powder; 1/2 tsp (optional) smoked paprika; 1 tsp dried oregano; 400g tin kidney beans drained and rinsed; 4 spring onions chopped; a handful coriander chopped; to serve (optional) crusty bread

6 pork sausages
1 red onion
cut into thin wedges
1 green pepper
diced
olive oil
2 tsp cumin seeds
150ml red wine
400g tin cherry tomatoes
100ml chicken stock
2 tsp mild chilli powder
1/2 tsp (optional) smoked paprika
1 tsp dried oregano
400g tin kidney beans
drained and rinsed
4 spring onions
chopped
a handful coriander
chopped
to serve (optional) crusty bread

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Put the sausages, red onions and pepper in a small non-stick roasting tin, roughly 20cm x 30cm. Add 1 tbsp of olive oil and the cumin seeds and toss together.
step 2
Cook for 25 minutes or until the sausages are starting to brown and the veg has softened. Take out the sausages, stir in the wine, tomatoes, stock, chilli, paprika, oregano and beans, and season. Sit the sausages back in the tray then cook for another 20 minutes until the sauce has thickened and the sausages are browned and cooked through. Scatter over the spring onions and coriander and serve with crusty bread, if you like.