Sausage & Pesto All In One

500g salad potatoes, halved

2 fennel bulbs, cut into wedges - 6 each

2 chicory bulbs, quartered

3 banana shallots, halved

6 cumberland sausages

6 sprigs thyme

1 tsp fennel seeds, crushed

2 tbsp extra virgin olive oil

salt & pepper

fresh pesto 

any reserved fennel fronds

Preheat the oven to 200°C.

In a large roasting tin, place in all the ingredients except the sausage and pesto. Season generously and tumble together to coat, spread everything out into one even layer.

Tuck the sausages in between all the lovely coated vegetables. 

Cover with foil and cook in the oven for 45 minutes.

After 45 minutes, remove the foil and return the tray back to the oven for 30 minutes until vegetables are golden and starting to char around the edges.

Once cooked, liberally dollop teaspoons of freshly made basil pesto all over and garnish with the reserved fennel fronds.