Serves 4

A quick and easy weeknight supper that the whole family will love. You can use any root vegetables you enjoy.

500g new potatoes, unpeeled and cut into chunks (a generous pound)

2 large leeks, trimmed and cut into 1 inch chunks

2 red onions, peeled and cut into wedges

4 carrots, peeled and cut  into 1 inch chunks

2 parsnips, peeled and cut into 1 inch chunks

1/2 small swede (rutabaga) peeled and cut into 1/2 inch chunks

2 TBS olive oil

salt, pepper and garlic granules to taste

12 pork chipolata sausages (thinner sausages, use a meaty one with a nice flavour)

a few sprigs of fresh thyme

2 dessertspoons of marmalade

1 TBS soy sauce

2 tsp grainy mustard

2 tsp cider vinegar

Preheat the oven to 200*C/400*F/ gas mark 6.  Line a large baking tray with aluminium foil (or several smaller ones). Spray with nonstick cooking spray.  Toss the vegetables together with the oil, salt, pepper and garlic granules to taste.  Scatter out into a single layer  on the baking tray.  Sprinkle with the fresh thyme sprigs. Roast for 20 minutes, remove from the oven and stir.  Lay the sausages on top. Return to the oven and roast for 15 minutes.  Remove from the oven and flip the sausages over.  Whisk together the marmalade, soy sauce, mustard and vinegar.  Spoon a portion of this over each sausage.  Return to the oven for a further 10 to 15 minutes until all of the vegetables are tender and the sausages are cooked through and glazed.  Remove from the oven, divide between 4 plates and serve.