The flavoursome combination of thick Nidderdale sausages with fresh seasonal veg, baked altogether u

Ingredients

• 5 x Nidderdale thick pork sausages
• 20ml rapeseed oil
• 20 g butter (melted)
• 2 x onions cut into wedges
• 3 or 4 small carrots cut into slices
• 2 x sweet peppers cut into thick strips
• 300 g new potatoes cut in half
• 2 x cloves garlic crushed
• Sea salt to taste
• 20 ml light chicken stock
• 1 x sprig rosemary
• 3 or 4 sprigs thyme