We have just been on holiday, staying in a lovely cottage in Cornwall, miles from anywhere with a sea view! Being miles from anywhere we tended to eat in of an evening to so we could drink and not have to drive
Even though our cottage had a very well equipped kitchen I am not that keen on cooking in strange kitchens and using strange ovens, so simple good cooking was the way forward, easy for me and easy on the washing up (there was no dishwasher). Happily the cottage had an excellent heavy roasting tray, perfect for this colourful “one tray” roast.
I had packed olive oil, salt & pepper grinders, garlic and I had picked a large handful of fresh herbs from my boyfriend’s parents’ herb garden when we stayed with them to break the long drive to the West of the West of Cornwall, these herbs lasted all week in a glass of water in the corner of the kitchen. The sausages were from Pitney Farm bought on the journey west and the BNS, pepper and tomatoes were bought in a local farm shop near to St Ives.
Served with a large green salad this supper gives at least 3 to 4 portions of vegetables and was an excellent way to eat vitamins and to partially make up for all the ice cream and cream teas we have been working our way through!
Sausage, butternut squash, pepper & tomato “one tray” roast (Serves 2)
1lb good quality sausages
½ Butternut squash – peeled and cut to 1” cubes
1 red pepper, deseeded and roughly chopped
Handful of cherry tomatoes
Good glug of olive oil
2 cloves of garlic
Salt & Pepper to taste
Place the cubes BNS and sausages in a roasting tray, add the olive oil, garlic, rosemary and season with the salt and pepper, put in the oven at GM4/180C/350F and roast. After 15 mins add the tomatoes and pepper and give the tray a good shake to turn the BNS and sausages and to coat the tomatoes and pepper with oil. Return to the oven for another 20 to 25 mins until the sausages are cooked and the vegetables roasted.
Serve immediately with a green salad & crusty bread and wash down well with a glass of wine or two!