Serves:  4 people

Prep: 5 mins and 35 mins


  • 8 pork sausages
  • 2 peppers, cut into bite-sized pieces
  • 1 red onion, cut into thin wedges
  • 1½ tbsp olive oil
  • 1 tsp dried oregano
  • 2 garlic cloves, crushed
  • ½ lemon, zested and juiced
  • 2 courgettes, halved lengthways, then sliced
  • 250g salad tomatoes, cut into wedges
  • ½ reduced-salt vegetable stock cube, made up to 150ml
  • 100g baby spinach
  • ¾ crusty bloomer, to serve


Calories: 568

Protein: 26.1 g

Carbs: 64.6 g

Fat: 24g


  1. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. Put the sausages, peppers and onion in a large roasting tin, about 35 x 30cm.
  3. Whisk the oil, oregano, garlic and lemon zest in a small bowl, then pour over the sausages and veg. Toss to coat everything well; roast for 20 mins.
  4. Stir in the courgette, tomatoes and stock and roast for a further 15-20 mins until the sausages are cooked through and the veg is tender.
  5. Fold in the spinach and squeeze over the lemon juice, then mix for 30 secs for the spinach to gently wilt in the residual heat. Serve with crusty bread.