Sausage and Winter Veg - one pan feast

So, another hectic week in my household. I don't know about any of you guys, but I seriously struggle to fit everything on my 'to do' list into each day! Last weekend I spent an awesome day on Saturday surrounded by a bunch of  AMAZING woman training to be an ambassador for the incredible charity One Girl. They provide education scholarships for girls in Uganda and Sierra Leone. I honestly feel so privileged to be part of such a great organisation (although I'll be honest, I was busy enough without adding this to my plate, ) but I can't wait to share more of their 'Do It In A Dress' campaign with you later in the year.

No matter how much I love to cook, I'll admit that during the week I struggle to find the time to put dinner on the table.  Perhaps this recipe is the perfect midweek solution. As it only uses one roasting pan you will save yourself time doing dishes and I know in our household we have so much we try to cram into that little window of time between finishing work and going to bed that every minute is absolutely valuable. 

Plus, roasting everything in one pan means that all the delicious flavours blend together during cooking - and you can't go wrong with veggies roasted in the fat from good quality bacon, halloumi and sausages!! 


250g halloumi
250g bunch broccolini
500g sweet potato
250g bacon
200g brussel sprouts
500g sausages. I used free range pork and fennel but almost anything will work. 

1 tsp ea. chilli flakes, sumac, garlic powder
2 tsp ea. salt and pepper
A few sprigs of thyme ( optional) 

2 Tbsp olive oil



Dice the sweet potato into 3cm cubes. Slice the halloumi into similar sized bits. Chop your bunch of broccolini into 4 pieces (including the stalks). Slice bacon into thin strips. Cut the brussel sprouts in half and chop sausages into 2cm pieces. 

Place everything in a roasting pan lined with baking paper. Drizzle over olive oil. Sprinkle with chilli, sumac, garlic, salt and pepper. Toss well with your hands to coat evenly, spread on a baking tray along with sprigs of thyme. Bake @180'C for 30 minutes or until everything is golden and the sweet potato is cooked through. Serve immediately.

For extra greens sprinkle over handfuls of spinach and toss into the mix to wilt slightly just before serving. Or serve with a simple rocket side salad. 

Happy Cooking. X  

Georgia Clarke-Edwards