Sausages and spuds get a fresh spin in this thrifty, family-friendly supper.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tbsp olive oil
    •    2 tbsps mayonnaise
    •    2 tbsps natural yogurt
    •    3 tbsps tomato chutney
    •    750g bag baby new potato
    •    3 spring onion, finely sliced
    •    198g can sweetcorn, drained
    •    2 red onions, cut into wedges
    •    8 good-quality pork sausages

Method

1. 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.
2. 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.
3. 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.

This great family recipe is thanks to BBC Good Food at https://www.bbcgoodfood.com/recipes/sticky-sausages-potato-sweetcorn-salad