Pork and apple are a match made in heaven, so this traybake is the perfect dish for little angels to cook for mum this Mother’s Day!

Ingredients (serves 4):
8 pork sausages
1 tbsp vegetable oil
2 apples (we used Pink Ladies)
2 large parsnips
2 large carrots
200g shallots
mixed herbs
lazy garlic, drizzle of honey, sage

Method:
1. Preheat the oven to 200°C (fan 180°C/gas mark 6).

2. Place the sausages in a large roasting tin with the vegetable oil and roast for 10 minutes.

3. Whilst the sausages start to cook, chop the apples, parsnips, carrots and shallots into rough chunks – we’re going for a rustic looking dish, so don’t worry about being too precise!

4. After the 10 minutes, add the vegetables to the tin (leave the apples for later) with the mixed herbs and lazy garlic.

5. Mix everything together and spread it evenly on the tray, then drizzle a small amount of honey over each sausage. Roast for a further 30 minutes.

6. Add the apples to the tray for a final 10 minutes, as well as a sprinkling of sage (either fresh or dried).

7. Whilst your traybake is cooking, you can prepare some of your favourite seasonal vegetables to accompany the main dish.

8. Serve the traybake on a heat-proof mat in the middle of the table, surrounded by bowls of your chosen vegetables and a pot of gravy.

Tip: Little angels will need some assistance from an adult when it comes to chopping the vegetables and transferring hot trays to and from the oven!