Step 1

Preheat your oven to 200°C. Halve and peel the red onion, chop each half into quarters. Halve the apple, remove the core and chop each half into three wedges. Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Chop the potatoes into 2cm chunks (no need to peel). Pick the sage leaves from their stalks and roughly chop (discard the stalks).

Step 2

Pop the potatoes on a large baking tray, drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer. Roast on the top shelf of your oven until golden and crispy, 30-35 mins. Turn halfway through cooking.

Step 3

Meanwhile, pop the onion, apple, carrot and sage on another large baking tray and drizzle with oil. Season with salt and pepper, toss to coat then spread out in a single layer. Pop the sausages on top of the veg, then roast them on the middle shelf of your oven until the veg is tender and the sausages cooked through, 25-30 mins. IMPORTANT: Wash your hands after handling raw meat.

Step 4

About 5 mins before the sausages and veg are cooked, pop a small pan on medium heat and add the onion marmalade, chicken stock paste and water (see ingredients for amount). Stir together, bring to the boil, then remove from the heat and stir in the butter until melted. Taste and season with salt and pepper if needed, then set aside.

Step 5

When everything is cooked, add the potatoes to the tray with the veg and stir everything together. IMPORTANT: The sausages are cooked when no longer pink in the middle.

Step 6

Reheat the sauce if necessary. Serve the sausages and veg on plates topped with the sauce. Enjoy!