Meatball, Mushroom and Potato Traybake

Ingredients

• 1kg baby potatoes, halved or quartered if large

• 2 tbsp olive oil

• 6 large garlic cloves, unpeeled and smashed

• 4 pork sausages (gluten free, if required)

• 300g closed cup mushrooms, sliced

• 1 onion, finely sliced

• 75ml chicken stock, hot (gluten free, if required)

• 30g parmesan, grated

• 1 small handful dill sprigs, to garnish (optional)

Directions

• Step 1

  Preheat the oven to 200°C/180°C fan/gas 6. Spread the potatoes out in a large roasting tin. Add the olive oil and garlic; season. Roast for 15 mins or until slightly softened and golden at the edges.

• Step 2

  Meanwhile, squeeze the sausages out of their skins and roll into 12 balls.

• Step 3

  Add the mushrooms and onion to the tin with the potatoes; toss so they get a coating of oil, then add the meatballs. Return to the oven for a further 15-20 mins, until everything is golden and cooked through.

• Step 4

  Pour the hot stock into the tin, then sprinkle over the parmesan and pop in the oven for a final 5 mins or until melted and sticky. Scatter

  over the dill (if using), then serve.