Sticky sweet-and-sour plums and sausages

This one-tray bake celebrates plums in all their red glory, as they slowly break down into a sweet-sour sauce for sausages and potatoes. Use any kind of sausage you like here: duck or chicken would work well, as would vegetarian ones.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat your fan oven to 180C.

Step 2

Put the onions, garlic, potatoes, five tablespoons of oil, 100ml water, a teaspoon and a half of salt and a good grind of pepper in a large roasting tin (roughly 40cm x 30cm). Toss together, then bake for 35 minutes, stirring once halfway, until the vegetables have softened and started to take on some colour and the water has evaporated.

Step 3

Lay the plums cut side up in the tray, add the rosemary leaves, then nestle in the sausages. In a medium bowl, whisk the vinegar, molasses, sugar, two tablespoons of water, a tablespoon and a half of sumac, two tablespoons of oil, half a teaspoon of salt and a good grind of pepper, pour this all over the contents of the tray, then return to the oven for 40 minutes, turning the sausages once halfway, so they cook and colour evenly.

Step 4

Turn up the fan oven to 200C and roast for 10 minutes more, until everything is nicely browned, the plums have broken down and the sauce is bubbling and sticky.

Step 5

Toss the parsley with the remaining teaspoon and a half of sumac and remaining tablespoon of oil, dot all over the sausage mixture, then serve warm straight from the tray.