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Weekdays 9am

John Whaite's summery salsa sausages

With an Indian summer forecast, John Whaite is in the kitchen giving the humble banger a summery makeover for a perfect fuss-free family tea!

Serves 4Prep: 15 minutesCook: 30-40 minutes

Ingredients For the traybake1 small butternut squash, peeled and sliced into fat wedges1 yellow pepper, cut into 5cm chunks4 fat red chillies, sliced in half lengthways198g can sweetcorn, drained1 red onion, skin removed and sliced into 10 wedges4 garlic cloves, peeled but left wholeOlive oil1 tsp paprika1 lime8 good-quality sausages of your choiceSea salt flakesCoarse black pepper

For the barbecue sauce:Olive oil1 red onion, finely chopped1 garlic clove, minced2 tbsp brown sugar2 tbsp red wine vinegar1 tsp Worcestershire sauce4 tbsp tomato ketchup4 tomatoes, chopped

To garnish:Small handful fresh coriander, roughly chopped

Method:

  • Preheat the oven to 220C/200C fan/gas 7

  • Put the squash, pepper, chillies, sweetcorn, onion and garlic onto a large roasting tray. Drizzle with olive oil and sprinkle over the paprika and a pinch of salt and pepper, then toss to coat everything.

  • Cut the lime in half, squeeze the juice over the tray, and put the lime halves into the tray. Place the sausages on top of the vegetables and roast for 30-40 minutes, until the sausages are browned and the vegetables are soft.

  • While the traybake roasts, make the salsa. In a frying pan heat a tablespoon of oil over a high heat. Once the oil is hot, add the onion and turn the heat down to medium. Fry for 15 minutes, until the onion is soft, stirring frequently.

  • Add the minced garlic to the pan with the sugar, vinegar, Worcestershire sauce, ketchup and tomatoes. Fry until the tomatoes break down and you have a thick sauce.

  • When the tray bake is ready, spoon over the salsa and scatter with chopped coriander

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Weekdays 9am