• 1 tbsp olive oil
  • 1 onion, peeled and sliced
  • 3 baking potatoes, peeled and cut into cubes
  • 400 g carrots, peeled and cut into cubes
  • 2 cloves garlic, peeled and finely chopped
  • 400 ml chicken stock (made with 1 stock cube)
  • 1 x 400g tin chopped tomatoes
  • 8 thick pork sausages
  • 300 g British garden peas


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6.

  2. 2

    Heat the oil in a large pan and cook the onion for 5 minutes until soft. Stir through the potatoes and carrots and cook for a further 5-10 minutes, stirring occasionally, until starting to brown.

  3. 3

    Add the garlic, stock and tomatoes, and bring to a simmer. Cook for 10 minutes until the vegetables are start to soften, then pour into a baking dish. Top with the sausages and bake for 30 minutes.

  4. 4

    Meanwhile, cook the peas in a pan of boiling water for 2-3 minutes. Drain and serve with the potato bake.


    Cook's tip: for vegetarians, try swapping the chicken stock cube for a vegetable one and use veggie sausages instead of pork.

Nutritional Details

Each serving provides
  • Energy 2864kj 684kcal 34%
  • Fat 27.9g 40%
  • Saturates 8.2g 41%
  • Sugars 17.0g 19%
  • Salt 2.6g 43%

% of the Reference Intakes

Typical values per 100g: Energy 444kj/106kcal

Each serving provides

78.1g carbohydrate 9.2g fibre 25.5g protein

Back to top