- Serves 3 - Ready in 1 hour 15 minutes-
Gather together...
1kg potatoes (approx. 10 medium sized potatoes).
2 tbsp rapeseed oil / olive oil.
1/2 a garlic bulb, separated into cloves, peeled and chopped, or use 2 tbsp lazy garlic.
2 tsp dried Rosemary (I usually grow / buy fresh herbs in bulk and then chop and freeze them, so they are ready to use quickly in recipes, but I use dried Rosemary in recipes as it is such a fiddly herb to prepare).
1 tbsp rapeseed oil / olive oil (to coat oven tray).
12 Chicken chipolata sausages ('Heck Italia' brand are nice, if your local butcher doesn't stock poultry sausages).
4 reddish-green apples (e.g. Cox), cored and each cut into approx. 12 slices (giving around 48 slices in total) – cut at last minute so they don’t go brown.
2 handfuls (approx. 10) cherry tomatoes.
2tsp gravy-browning granules.
500ml (2 cups) boiling water.
2 large handfuls of young-leaf spinach (to add to the tray once it's removed from the oven).
Get cooking...
1. Preheat the oven to 220°C (fan 200°C) or gas 7.
2. Cut the 10 potatoes into small, bitesize pieces (approx. 1cm x 1cm x 2cm in size), they MUST be small so that they will cook through in time. Transfer to a large bowl with the 2 tbsps of oil, the 1/2 a bulb of (peeled and chopped) garlic and the 2 tsp of dried Rosemary. Mix well.
3. Tip the potato pieces onto a large oil-greased (with 1 tbsp of oil) oven tray (Don't wash up the bowl! Save the large, oily bowl to use for other ingredients shortly). Put the tray at the TOP of the oven and cook for 15 minutes (to part-cook the potatoes before adding any other ingredients).
4. After the potatoes have had their part-cooking time, temporarily remove the tray from the oven and stir (use a fish slice to ensure the potatoes are not getting stuck to the tray).
5. Add the 12 chipolata sausages, as a layer ON TOP of the potatoes
6. Set the oven to a HOT GRILL setting and put the tray (now with the sausages on as well as the potatoes) at the TOP of the oven, to grill for 15 minutes.
7. When the grilling time has almost passed, core and slice the 4 apples (into approx. 12 slices per apple) and place them in the oily bowl (from earlier), add the 10 whole baby tomatoes and stir to coat in residual oil. Add the oily apple-tomato mixture to the oven tray and STIR well - check nothing is sticking to the tray.
8. Set the oven back to OVEN setting, 220°C (fan 200°C) or gas 7.
9. Return the tray to the TOP of the oven for 10 minutes to soften the apples which have just been added.
10. Meanwhile boil half a kettle of water.
11. In a jug mix 2tsp of gravy granules with a 2 tbsp of COLD water to make a smooth liquid, then add the 2 cups (500ml) of boiling water, stir well.
12. Once the latest ten minutes of cooking has passed, pour the gravy over the sausage-potato mixture on the tray (if the gravy looks lumpy in the jug, then sieve it onto the tray).
13. Add the 2 handfuls of spinach and stir well to coat everything in gravy and to ensure that the spinach isn't all on the top.
14. Cook everything for a final 10 minutes.
15. If serving this dish to young children, remove the sausage skins AND the apple skins at this stage, as they are choking hazards.
The recipe is slightly adapted from Sainsbury's Sausage and Apple Traybake.