- 1 kg potatoes, washed and cut into wedges
- 8 frozen pork sausages
- 500 g frozen whole green beans
- 450 g frozen British garden peas
- 1 onion, peeled and sliced
- 70 g soft cheese
- 2 tbsp olive oil
Preheat the oven to 200°C, fan 180°C, gas 6. Toss the potato wedges in 1 tablespoon oil and spread in a single layer on a large non-stick baking tray. Cook for 30 minutes, turning a few times.
Meanwhile, place the sausages on a non-stick baking tray and cook in the oven, following pack instructions.
In the meantime, cook the beans in a pan of boiling water for 6 minutes. Add the peas for the last 2 minutes, then drain.
Heat the remaining 1 tablespoon oil in a frying pan. Fry the onion for 5 minutes, until soft, then stir through the beans, peas and soft cheese. Serve with the sausages and wedges.
Make it veggie: Try swapping the sausages for falafel. Mash chickpeas with chopped onion, a little parsley and chilli flakes, form into flattened balls, then fry for a few minutes.