Jetlag Sausage Bake

I always find that aeroplane food, especially after a holiday that involved a lot of good food, puts a bit of a dent in the end of the trip. This time I decided to not really eat on the plane but brought some peanuts and raisins in the hope that they would keep hunger pangs at bay for 11 hours. It also meant I got to try out a jetlag cure which says you shouldn’t eat while travelling over time zones and wait until the next meal time when you land, before eating again. I sort of kept to it – I ate some cheese pasta and a yoghurt because peanuts and raisins get fairly dull – and actually now don’t feel too bad. However this could be attributed to my determination to stay awake for about 26 hours (give or take a couple of short naps) and then sleep for about 10 hours. I can’t say it was entirely scientific.

Coming home always means that you’re not only dealing with the down from the end of a holiday but all the clothes washing and the restocking of the kitchen as well. Today I really couldn’t be bothered with much hassle at dinner and The Thew is on a massive health kick due to ‘overindulgence’ on holiday (we have differing view on what constitutes overindulgence but I’m sure I’ll get on to that in time) and the fact that he has to run 66 miles in a couple of weekends time. He also does the washing up so I thought I should be nice to him.

This is where the Jetlag Sausage Bake comes in. It’s basically things still in my fridge and a few things I could pick up on my way home. To be honest you could chuck most things in and it would work but below is what I put in.

Ingredients

1 pack of good quality sausages

1 large sweet potato

3 or 4 small to medium carrots

1 red pepper

1 red onion

A few slices of chorizo

1 blub of garlic

Some dried herbs

1.   Preheat the oven to 200° or GM6.

2.   Chop the sausages in half (or not but I like how it looks), chop the sweet potato, carrots, pepper and onion into fairly large pieces. Chuck them all into a baking tray. Add the chorizo.

3.   Cut the garlic blub in half and add to the rest of the ingredients. You can just use cloves and less garlic but I just like how the bottom of the bulb looks in the tray!

4.   Season and add some dried herbs. I went heavy on the sage because of the sausages but whatever you have will work.

5.   Add some oil and whack in the oven for about 45 minutes. Done.

6.   Eat straight from the tray if you want to minimise the washing up.