Med Style Italian Sausage Traybake

Tray-bakes are really great sustainable and low-waste ways of creating meals with tonnes of colour and variety, I'm lucky that I do keep plenty of stuff in but there's loads you can do.

- slam it into hot pita or just whack it in a bowl. Works with or without the sausages or swap for smoked tofu, chicken thighs or any cut preference.

1 whole potato chipped

1 whole carrot cubed

1 whole courgette - core removed - cut lengthways

1/2 green pepper

1/2 red onion diced

1 clove of garlic smashed and thrown in

1 tbsp raisins

1 cup of cherry tomatoes diced

1 tbsp tomato paste

1/4 cup corn

1/4 lemon

8g (1 tbsp) sweet smoked paprika

2 tbsp honey

1/4 tsp chilli powder

12g (1 tbsp) olive oil

Big pinch of flakey salt

50g low fat cheddar

40g low fat mozz

1/2 tsp each of rosemary/oregano/mint

6 Italian style sausages (I used Sainsburys Toulouse which are bacon, red wine and oregano) or would be equally good with chorizo style.

Little fingers width (around 10-20g) of gluten free spaghetti and a dash of pasta water.

Preheat oven to 180C

Dice the veggies and add them all to a tray with oil, paste, herbs, spices and honey. Mix really well and coat evenly.

Roast in the middle of the oven for 30 minutes.

Meanwhile boil a smidge of pasta and grate/dice cheeses.

After 30 minutes - stir the veg and mix and then add the sausages for another 20 minutes.

After 20 minutes top the dish with pasta, a little pasta water and the cheeses and roast for another 10-12.

Serves 3 - per serving

Cals: 545

P: 33 C: 33 F: 31 Fibre 7g