Preparation
- Peel the red onions and cut into chunky wedges. Slice the red pepper into thick slices. Drain the tin of potatoes and pat dry. Cut the corn cobettes in half (you’ll need a sharp knife to do this!).
- Put the red onions, red pepper, potatoes and corn cobettes in a large mixing bowl with the remaining ingredients. Season well with salt and black pepper. Cooking now:
- Preheat the oven to 200°C, fan 180°C, gas 6. Line your largest baking tray with baking paper. Tip the contents of the bowl onto the prepared tray and roast for 35-40 minutes, until golden. To freeze:
- Add the raw ingredients in the mixing bowl to a large labelled freezer bag and freeze flat. Cooking from frozen:
- Remove from the freezer and allow to fully defrost. Once defrosted, cook as instructed in the ‘cooking now’ section. Serving suggestion:
- Serve with cheesy herby bread.
To win Darran over to the batching way and add a bit of variety into mealtimes, Suzanne shows him this veg-packed, sausage tray bake. This easy one-pot dish is quick and easy to prepare, saving time in the kitchen that can be spent together around dinner table. And of course, there's another batch popped in the freezer for a quick meal whenever he needs it, saving money and beating meal planning stress.