The combination of sausages, pepper and red onion with a sticky balsamic glaze is incredible.

Putting this dish together was quick and easy, making it a great option for a mid-week meal. I’d recommend serving with mashed potato.

If you are diabetic or managing your sugar intake, you could substitute the honey for agave syrup, which has a lower GI than honey and is zero sugar.

Serves 4.

Ingredients

• 8 pork sausages (flavoured with fennel, if available)
• 3 garlic cloves, unpeeled
• 3 red peppers, cut into 3cm chunks
• 3 yellow peppers, cut into 3cm chunks
• 2 large red onions, cut into 1cm thick wedges
• 2 tbsp olive oil
• 1 1/2 tbsp balsamic vinegar
• 1 tbsp clear honey
• 1 tbsp dried oregano

Method

1. Heat the oven to 200C/180C fan forced. Put sausages, garlic, peppers and onions in a large roasting tin. Drizzle with oil and add a good pinch of salt and pepper. Bake for 15 minutes.
2. Add balsamic vinegar, honey and oregano, mix well, then bake for a further 15 minutes or until vegetables are golden and sausages cooked. Serve with mashed potato, if you like.