Bonfire banquet: All-in-one sausage and potato roast 

SERVES 4

500g washed baby potatoes

3 tbsp extra virgin olive oil

sea salt and black pepper

700g-800g of your favourite sausages (we used venison)

4 red onions peeled halved and sliced

500g red peppers cored and seeds discarded

★ Select a large roasting pan (about 28cm x 35cm). Preheat the oven to 200C/180C fan/gas 6. Arrange the potatoes in the pan, drizzle over a tablespoon of oil, season and stir to coat. Roast for 20 minutes. At the same time, heat a tablespoon of oil in a large nonstick frying pan over a medium heat and lightly brown the sausages in two batches, turning them frequently. Separate the onion strands or wedges a little and cut the peppers into thick strips. Combine both with the potatoes, drizzle over the remaining oil and season. Arrange the sausages on top of the potatoes and roast for a further 1 hour 10 minutes until nicely browned, stirring after 20 minutes and again after 40 minutes.

TO SERVE Combine 100g sour cream with 1-2 tsp horseradish sauce in a small bowl and season with salt. Serve the sausages and vegetables with the cream spooned over, scattered with chopped flat-leaf parsley.