For those colder nights, make this classic family favourite in an easy single traybake.

10 Ingredients

* 1 tbsp cornflour

* 1 1/2 cups Massel Chicken Style Liquid Stock

* 1 tbsp curry powder

* 2 garlic cloves, crushed

* 1kg thick lamb sausages (see notes)

* 2 carrots, halved lengthways, thinly sliced diagonally

* 4 eschalots, cut into quarters (see notes)

* 1/2 cup frozen peas

* Chopped fresh flat-leaf parsley leaves, to serve

* Crusty bread, to serve

4 Method / Steps

Step 1

Preheat oven to 200C/180C fan-forced.

Step 2

Place cornflour in a jug. Gradually add the first 1/4 cup of stock, stirring until smooth. Add curry powder, garlic and remaining stock. Stir until combined.

Step 3

Arrange sausages, carrot and eschalot, in a single layer, on a large baking tray with sides. Pour over the stock mixture. Turn sausages to coat.

Step 4

Bake for 35 minutes or until sausages is golden. Sprinkle with peas. Bake for a further 10 minutes or until sausages is cooked. Sprinkle with parsley. Serve with bread.

source – cooking365.co.za

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