Super simple and quick to pull together, this tasty traybake makes the perfect all-in-one supper for those busy weeknights.

12 Weight Watcher Points

122kCal Per Serving

Ingredients

Reduced Fat Cumberland Pork Sausages: 8 Medium

New Potatoes: 620g, quartered

Cherry Tomatoes: 200g, halved

Red Onions: 2 medium, cut into wedges

Garlic: 4 clove2

Harissa Paste: 2 tablespoons

Olive Oil: ½ tablespoons

Red Pepper: 1 medium, deseeded and roughly chopped

Yellow Pepper: 1 medium, deseeded and roughly chopped

Coriander – Fresh: 2 tablespoons, roughly chopped, to serve

Lemon: 1 medium, cut into wedges, to serve

Instructions

Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes, tomatoes, onions, garlic, sausages, harissa paste, olive oil and peppers in a large roasting tin and toss to combine. Season to taste and bake for 35-40 minutes, stirring halfway through, until the potatoes are golden and tender and the sausages are cooked through.

Serve with the coriander scattered over and with the lemon wedges on the side.