- 2 red onions, cut into wedges
- 8 good-quality pork sausages
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 750g bag baby new potato
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 tbsp mayonnaise
- 2 tbsp natural yogurt
- 3 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 198g can sweetcorn, drained
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 3 tbsp tomato chutney
Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…
Heat oven to 200C/180C fan/gas 6. Toss the onion and sausages with the oil in a shallow roasting tin. Bake for 25 mins, shaking the tin once for even browning.
Meanwhile, boil potatoes for 12-15 mins until tender, then run under cold water and drain. Mix the mayo, yogurt, spring onions and sweetcorn. Thickly slice potatoes and stir through, then season.
Turn up oven to 220C/200C fan/gas 7. Add chutney to the sausages and onions. Cook for 5 mins more, until sausages are cooked and sticky. Serve with potato salad.