The sauce really makes this colourful dish delicious as it caramelises in the oven and melds all the flavours together.

Tray-bakes really are perfect for the holidays; Chuck it all in and leave the oven to do the work (and if you line the tray with baking parchment you cut down on the washing up too!)

Serves 4.

12 good-quality pork chipolatas
2 red onions, peeled and cut into thick wedges
4 plums, halved, stoned and cut into wedges
1 tsp Chinese five-spice
Salt and pepper
Low calorie cooking spray

1 thumb ginger, cut into very fine matchsticks
2 tbsp toasted sesame seeds, to garnish
1 long red chilli, sliced to garnish

For the sweet-sour sauce
100ml ‘no added sugar’ tomato ketchup
1 tbsp sweet chilli sauce
1 tbsp honey
1 tbsp red wine vinegar
3 tsp soy sauce
1 tsp cold pressed rapeseed oil

Heat the oven to 220°C.

Line a baking tray with parchment (this means you get to enjoy all the gooey, caramelised bits and they’re not left in the tray) and add the chipolatas, onions and plums. Sprinkle over the five-spice and season with salt and pepper. Spray with oil and roast for 15 minutes, until lightly browned.

Meanwhile, make the sauce by mixing all the ingredients in a medium bowl; add a little water to thin it out, if you prefer. Pour the sauce all over the part-cooked sausages and plums, scatter the ginger on top and stir well. Return to the oven and roast for another 10 minutes.

Remove from the oven, sprinkle the toasted sesame seeds and chilli on top, and serve with plain rice.