One Tray Sticky Hoisin Sausage Traybake

Preheat the oven to 200°C, or 180°C fan. Cut the red peppers into chunky pieces and the red onion into wedges. Halve the baby potatoes and mince the garlic. In a small bowl, mix the hoisin sauce, soy sauce, honey, rice vinegar, sesame oil and garlic.

Add the potatoes, red pepper and red onion to a large roasting tray. Drizzle with the cooking oil, season lightly with salt and black pepper and toss to coat. Nestle the sausages among the vegetables, then spoon or brush over half of the hoisin sauce mixture.

Roast for 20 minutes. Remove the tray, turn the sausages and stir the vegetables so they colour evenly. Return to the oven and roast for a further 15 minutes.

Remove the tray from the oven. Brush or spoon the remaining hoisin sauce mixture over the sausages and vegetables, turning everything so it is well coated in the sticky glaze.

Return the tray to the oven for a final 10–15 minutes, until the sausages are cooked through, the potatoes are tender and the vegetables and sauce are glossy and caramelised.

Scatter over the sliced spring onions, sesame seeds and fresh coriander. Serve straight from the tray while hot, spooning the sticky hoisin glaze from the bottom of the tray over each portion.