Sausage and Potato Bake

I've been watching Mary Berry's Absolute Favourites and this recipe looked delicious.  This will make a lovely, easy dinner.

Ingredients

• 2 tbsp olive oil
• 2 large onions, sliced lengthways into wedges
• 2 red peppers, deseeded and diced
• 2 garlic cloves, chopped
• 1 tbsp chopped fresh thyme leaves
• 500g/1lb 2oz baby new potatoes, halved
• 12 sausages, pricked with a fork
• 200ml/7fl oz white wine
• salt and freshly ground black pepper

Method

1. Preheat the oven to 220C/200C fan/Gas 7. 
2. Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil. 
3. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren't covered by any of the vegetables. Season well with salt and pepper. 
4. Roast for about 30–35 minutes until golden-brown. 
5. Remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender. 
6. Serve hot with a dollop of mustard on the side.

Recipe - Chicken and Sausage Cobbler

Serves: 6
Prep: 20 min
Cook: 1 1/2 hrs

Ingredients:

• 1 tbsp olive oil
• 2 onion, roughly chopped
• 6 sausages, skins removed
• 1 1/2 glasses red wine
• 4 chicken breasts, chopped
• 2 cloves garlic, chopped
• 5 carrots, chopped
• 600ml (1 pint) hot veg stock

Scone Topping

• 200g (7oz) self raising flour
• 50g (2oz) butter
• handful parsley, chopped finely
• splash milk
• 1 egg beaten (for egg wash)

Method:

1. Heat oil and onions in a large ovenproof dish with lid. Cook for 5 minutes then add the sausage meat and cook until it is no longer pink. Add the 1/2 glass of red wine and simmer until wine disappears.
2. Turn heat up a little and add the chicken. Cook until white. Add the garlic and the rest of the wine and simmer till wine disappears. Add carrots and pour in the stock. Cook gently without the lid for about 1hr (or 1 1/2hrs is you are not topping with the scones).
3. For the scone topping: Preheat the oven to 190°C, gas mark 5. In a large bowl rub the flour and butter together till the breadcrumb stage. Stir in the parsley. Add a few drops of milk and mix till the mixture comes together in a dough. Make into a ball, wrap in clingfilm and pop into fridge for 20mins. When you are ready to use, roll onto floured board and cut out scone rounds (about 4cm across). This should make approx 18 scone rounds. Pop these round the edge of the casserole and brush with the beaten egg. Pop into oven for approx 20 -30 mins until golden brown.

Disclaimer - I haven't tried this recipe yet, but it sounds great and have it earmarked for the weekend!! If I try this recipe and make any changes I'll amend the recipe.

Amendments: I omitted the wine and used turkey instead of chicken. Was truly delicious!!