Easy | Prep: 10 min | Cook: 35 min | Serves: 2–3

The traybake is the weeknight hero nobody talks about enough. Everything goes on one tray, into a hot oven, and comes out roasted, caramelised, and needing nothing more than a fork. Sausages, potatoes, onions, peppers — whatever needs using up. This version is the reliable base recipe. Adapt it freely.

Ingredients

  • 6 pork sausages (or any good sausages)
  • 400g baby potatoes, halved
  • 1 red onion, cut into wedges
  • 1 red pepper, chunked
  • 1 courgette, chunked
  • 4 garlic cloves, whole and unpeeled
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried mixed herbs
  • Sea salt and black pepper

Method

  1. Prep Preheat oven to 200°C (fan). Toss the potatoes, onion, pepper, courgette, and garlic on a large baking tray. Drizzle with olive oil, sprinkle over the paprika and herbs, season well, and toss to coat.

  2. Add sausages Nestle the sausages among the veg. Make sure nothing is too crowded — you want roasting, not steaming.

  3. Roast Bake for 35–40 minutes, turning the sausages halfway through, until everything is golden and the potatoes are crispy at the edges.

  4. Serve Eat straight from the tray. Squeeze the roasted garlic over the top. A dollop of mustard on the side.

Cook With Your Senses

Inspired by Ethan Chlebowski’s sensory approach to cooking — the idea that your senses should tell you more than a timer ever could.

  • Look: The vegetables should have charred edges and caramelised spots. The potatoes should be golden and slightly crispy. If everything looks steamed and pale, it was too crowded on the tray.
  • Listen: A properly hot oven makes the tray sizzle when you open the door to turn the sausages. That’s the Maillard reaction happening.
  • Smell: Smoked paprika and roasted garlic together create an almost barbecue-like smell. When it fills the kitchen, you’re about 10 minutes from done.
  • Touch: Squeeze a potato half — it should yield easily. The sausages should feel firm and the skin should be taut and crispy.
  • Taste: Squeeze the roasted garlic onto a piece of potato and eat it. If it makes you close your eyes, the traybake is done.

Notes

  • Smoked paprika is the quiet hero here. It makes everything taste slightly barbecued.
  • Swap the veg for whatever’s in the fridge — sweet potato, butternut squash, cherry tomatoes, and fennel all work brilliantly.
  • If you want a sauce, stir a tablespoon of wholegrain mustard into a few tablespoons of crème fraîche. Done.
  • Leftovers reheat well or make a surprisingly good sandwich filling the next day.

Inspiration

Adapted for Ryan’s kitchen. Original inspiration: www.bbcgoodfood.com