An ideal dinner for a cold day, succulent sausages slowly roasted with colourful red onions, red peppers, courgettes and baby tomatoes. Full of fibre and 3 of your 5 a day.

Serves 4.

8 low – fat sausages

2 red onions, peeled and cut into wedges

2 mixed peppers, red, orange or yellow, deseeded and cut into chunks

2 courgettes, trimmed and cut into thick rounds

12 cherry tomatoes

1tsp lazy garlic

Low – calorie cooking spray

1tsp smoked paprika

Salt and pepper

2 x 400g can puy lentils, drained and rinsed

2tbs red wine vinegar

1 small pack of fresh parsley, roughly chopped

Method

Preheat the oven to 200c, gas 6, 400f

Cook the sausages in a large oven – proof pan sprayed with low – calorie cooking spray for 10 minutes. Remove from the oven.

Add the garlic and all the vegetables, toss in the paprika and some salt and pepper. Return to the oven and roast for 30 -35 minutes until the sausages and vegetables are mostly tender.

Then stir through the lentils and vinegar, return to the oven for 5 minutes.

Add more salt and pepper if you prefer, stir through the parsley and serve.