Chiddingfold porkers bonfire night traybake!

This really is a perfect bonfire night supper, packed with colourful autumnal produce and well-seasoned sausages. We usually make it with the excellent Chiddingfold porkers from R G Young butchers in Chiddingfold, but if you like your bonfire nights a little spicier, you can also use spicy or chorizo sausages which will bring extra heat and colour to the party. The traybake can be prepared in advance and chilled, as long as you leave out the apples. When you’re ready to cook, peel and add the apple slices before roasting. Feeds 4, easily doubled if you’re feeding a crowd.

600g butternut or pumpkin, peeled, de-seeded and cut into bitesize chunks

3 red onions, peeled and quartered

8 Chiddingfold porkers or spicy sausages

3 eating apples, peeled, cored and quartered

1 red chilli, de-seeded and chopped

5 garlic cloves, unpeeled

2 tbsp olive oil (omit this if you are using chorizo sausages)

Salt and pepper

Preheat the oven to 180/160 fa/ gas mark 4. 

Arrange all the ingredients in a large deep roasting tin. If you are not using chorizo sausages, drizzle with the olive oil (chorizo sausages tend to have a lot more oil in them).  Stir well and season with salt and pepper.

Roast for 60 minutes, stirring thoroughly after 30 minutes. 

Stir again and check if the sausages are cooked through. If they are not quite done, bake for another 10-15 minutes. Serve with baked potatoes, green veg or a big winter salad.