Bravas sausage traybake with chickpeas, peppers & almonds

Method

• step 1

  Heat the oven to 220C/200C fan/gas 7. Put the onion, chickpeas and peppers in a 37cm x 30cm baking dish, along with 2 tbsp of the oil and a good pinch of salt, then mix well. Put the sausages on top, then bake for 40-45 mins, stirring regularly to ensure the sausages brown evenly.

• step 2

  Meanwhile, put the remaining oil in a saucepan, then stir in the tomato purée, sweet smoked paprika and chilli flakes. Cook for 3-4 mins, until the tomato purée has darkened and started sticking to the base of the pan a little. Mix in half the garlic along with the flour. Cook for 2 mins, until the flour is slightly darker. Gradually pour in the chicken stock, whisking constantly, until the mixture is totally smooth before adding more. Bring to a simmer and cook for 2-3 mins until thickened. Season to taste with the sherry vinegar, and some salt and pepper. Set aside.

• step 3

  Tip the almonds onto a baking tray. Bake for 6 mins, alongside the sausages, until lightly golden. Put the mayonnaise in a bowl and stir in the remaining garlic. Once the sausages are cooked, drizzle them with the bravas sauce and sprinkle over the chopped almonds. Serve with a dollop of the garlicky mayo and a sprinkling of parsley.