Mary Berry has a huge variety of recipes that can be made quickly on those days that you haven’t got time to fuss around the stove.

From her wonderful chicken pasta bake to her all-in-one flavourful sausage hotpot and creamy one-pot salmon, you’re sure to find something to cook that appeals to you for dinner.

Coming across her roasted sausage and potato supper recipe online, it looked so simple yet delicious – and it was.

It’s an all-in-one meal with juicy pork sausages and golden potatoes all baked in one tray.

I loved how easy the preparation was and how versatile the recipe was. While only a few ingredients are needed, you can decide to spruce it up with a few other tasty vegetables to accompany the dish like courgettes or carrots.

Ingredients 

Two tablespoons olive oil

Two large onions, sliced lengthways into wedges

Two red peppers, deseeded and diced

Two garlic cloves, chopped

One tablespoon chopped fresh thyme leaves

500g baby new potatoes, halved

12 sausages, pricked with a fork

200ml white wine

Salt and black pepper, to taste

Method 

I started by chopping up and measuring out the ingredients before preheating the oven to 220C/200C Fan/Gas 7.

I then got to work with combining all of the ingredients except the wine. To do so, the recipe asks you to use a large freezer bag, however, I only have a large mixing bowl to hand.

I made sure to mix the ingredients well so that they were fully covered in the oil and herbs.

The next step was to tip the contents into a large roasting tin, spreading the ingredients out into one even layer and ensuring that any of the vegetables didn’t cover the sausages.

As I used a little more potatoes in my recipe I found that I had to split the ingredients into two roasting tins so they cook properly.

I made sure to season both tins well with salt and pepper before roasting for about 30 to 35 minutes – until “golden brown”.

Once 30 minutes was up, I removed the dish from the oven, and turned the sausages over, making sure to toss the vegetables in the cooking juices.

I then poured in the wine and returned both trays to the oven for a further 30 minutes. It may take more or less time until browned, the sausages are cooked and the potatoes are tender.

If you’re cooking this for young children, you can replace the wine with stock.

The traybake was delicious and because of the simplicity of it, it’s something I’d make regularly but perhaps with a few more types of vegetables.