White Wine and Garlic Pork Sausage Traybake

To prepare the ingredients, peel the onion and cut into wedges, and peel the pumpkin and cut into 2 cm cubes. Halve the cherry tomatoes, cut the zucchini into 1 cm thick rounds, and peel and crush the garlic. Lastly, pierce the sausages with a fork.

Place the red onion, pumpkin, cherry tomatoes, and zucchini in a baking dish and toss in two thirds of the olive oil. Top with the thyme and season with salt and pepper. Place the pork sausages on top of the vegetables and bake in the oven for 20 minutes, turning the sausages halfway through.

Meanwhile, process the mini baguette in a food processor to create chunky breadcrumbs. If you don’t have one, just break it up with your fingers until a rough crumb is created. Toss with the remaining olive oil, garlic and a generous pinch of salt and pepper. Remove the tray from the oven, sprinkle the crumb mixture over everything, and return it to the oven for a further 5-8 minutes or until golden.