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Roast potatoes method

Peel the potatoes and cut into the size you like.

Place in a saucepan of salted boiling water until they are just starting to go soft on the outside (usually about 10 - 12 minutes).

Pre-heat a roasting tray in the oven set to 200 oC / 390 oF / gas mark 6 conventional or 180 oC / 360 oF / gas mark 5 fan assisted.
Drain the potatoes into a bowl and allow the steam to drive off.
Pour a small amount of cold-pressed rapeseed oil over the potatoes and gently move them around until the potatoes are evenly coated.

Put the potatoes in the hot baking tray and roast for between 45 - 60 minutes turning occasionally so they get roasted evenly and crisply on all sides.

When ready place in a bowl and season with salt.

Note: If the potatoes are not browning and crisping up enough toward the end of the cook simply increase the temperature by about 10oC.

Pigs in blankets method

Pre-heat a roasting tray in the oven set to 200oC / 390oF / gas mark 6 conventional or 180oC / 360oF / gas mark 5 fan assisted.

Take a rasher and wrap it around the sausage, cutting off any excess bacon. (Save the excess bacon for this tasty brussel sprout recipe).

Note: Do not pierce the sausages or they will leak fat into the roasting tray which will immediately burn, leaving your sausages very dry.

Place the pigs in blankets onto the hot roasting tray (you can place a sheet of parchment/baking paper on the roasting tray to reduce the amount of clean up if you like).

Turn the sausages occasionally using a strong spatula and tongs in case they are partially stuck to the roasting tray. Turning them will ensure they are caramelised all the way around.

Cook until the core temperature of the biggest sausage is 75c then remove from the oven, allow to rest for 5 minutes then serve.