Sausage, Lentil and Pickled Pepper Traybake
By OcadoLife
Published on 28 August 2026
Feed the family with minimal fuss with chef Esther Clarke’s Sausage, Lentil and Pickled Pepper Traybake – just throw everything into one tin for easy cooking and speedy washing-up. This is a great prep-ahead recipe for a busy weeknight: just pile everything into a freezer-safe container, ready to defrost overnight in the fridge, and then decant into a roasting tin to bake (season it just before cooking). It’ll keep in the freezer for up to 3 months.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 2 red onions, cut into thin wedges
- 3 garlic cloves
- 120g drained piquante peppers
- 2 (250g) pouches cooked Puy lentils
- 6 thyme sprigs, leaves picked
- 200g cavolo nero or kale, sliced
- 3 tbsp olive oil
- 8 pork sausages
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7.Step 2
Put the onion and garlic in a roasting tin with the peppers, lentils, thyme leaves, cavolo nero or kale, and olive oil. Season well, then stir everything together to coat in the oil. Nestle the sausages in on top.Step 3
Bake for 30 mins or until cooked through and golden. Bring to the table and serve.