Sausages are super versatile and are delicious when roasted in the oven with different vegetables.

Mary’s recipe, taken from Mary Berry’s Absolute Favourites, said: “This will become a firm family favourite as it can be cooked in one dish and is so quick and easy to put together.

“If you’re making this for young children, you can replace the wine with stock, if you prefer.

“Choose your favourite type of local, British sausage for this recipe - my family loves leek and sage.”

The recipe serves four to six people and cooks in under one hour, requiring few ingredients.

Ingredients:

Two tablespoons of olive oil

Two large onions, sliced lengthways into wedges

Two red peppers, deseeded and cut into large pieces

Two garlic cloves, chopped

One tablespoon of chopped thyme leaves

500g baby new potatoes, unpeeled and halved

12 sausages, pricked with a fork

200ml white wine

Salt and freshly ground black pepper

Method:

Start by preheating the oven to 220C/200C before placing all of the ingredients except the wine in a large, resealable freezer bag.

Seal the bag shut and shake everything well to coat it in the oil.

Alternatively, place everything in a large bowl and turn the ingredients until they are fully coated in the oil.

Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables, and season well with salt and pepper.

Roast for about 30 to 35 minutes until golden, then remove from the oven, turn the sausages over and toss the vegetables in the cooking juices.

Pour in the wine and return to the oven for a further 20 minutes or until browned, and the sausages are cooked and the potatoes tender.

Serve immediately whilst still hot, and add a dollop of mustard on the side for an added kick.