Sausage traybake with rocket pesto
Prep time: 35 minsTotal time: 
Sausage traybake with rocket pesto
This easy traybake is all about minimal prep and maximum flavour – let the oven do the work while you rustle up a vibrant, peppery pesto to bring it all together
Prep time: 35 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 700g floury potatoes (such as Maris Piper), cut into 1cm cubes
- 8 chipolata sausages
- 1 fennel bulb, cut into thin wedges
- 250g cherry tomatoes
- 5 garlic cloves, crushed
- ½ x 20g pack rosemary, leaves stripped
- 2 tbsp olive oil
For the rocket pesto
- 120g rocket
- 20g pine nuts, toasted
- 30g parmigiano reggiano, finely grated
- 1 small garlic clove
- 2 tbsp olive oil
- juice of 1 lemon
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7. Put the potatoes, chipolatas, fennel, cherry tomatoes, garlic and rosemary on the largest baking tray you have. Drizzle over the olive oil, season and bake for 25-30 minutes, stirring halfway, or until everything is cooked through and golden brown.
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Meanwhile, to make the rocket pesto, put all the ingredients into a blender or mini food processor along with 2 tablespoons of cold water. Blend until you have a pesto-like consistency.
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Drizzle the pesto over the traybake, then serve.
