Method

1. 1.

   Make the tray bake | Bring a medium saucepan of salted water to the boil | Cut any of the larger potatoes in half, put the potatoes in the pan and parboil for 5-7 minutes | Add the olive oil to the roasting tin, put the tin in the oven and warm the oil as the potatoes simmer | Drain the potatoes in to a colander and toss gently to dry | Take the tin out of the oven and place on a heat proof mat | Spoon the potatoes into the tin | Toss the unpeeled garlic cloves in to the tin | Season with salt and pepper and gently stir with a wooden spoon | Put the tin in the oven for 10 minutes
   

2. 2.

   Take the tin out of the oven and stir the potatoes around, lightly crushing a few if they’re soft | Add the sausages, tomatoes and thyme to the pan | Put the tin back in the oven for 20-25 minutes until the potatoes are golden, the tomatoes have split and the sausages are cooked through

3. 3.

   Make the salsa verde | Rip the parsley and basil leaves from the stems and put the leaves in the food processor | Add half the chives to the food processor | Pick the mint leaves and add them to the food processor | Add 3 tbsp olive oil, vinegar and capers to the food processor and blitz to a textured sauce | Take 2 of the garlic cloves off the tray and squeeze the roasted garlic cloves into the food processor | Add the mustard, salt and pepper to the food processor and blitz | Decant the mixture into a small bowl, add the remaining olive oil and stir to combine

4. 4.

   Time to serve | Serve the Sausage and Potato Tray Bake onto plates | Drizzle with the salsa verde, garnish with the remaining chives, dress with a little rocket salad and serve immediately with crusty bread