Sausage, prune & chickpea traybake

Preheat the oven to 200ºC, gas mark 6 and put a large roasting tin into the oven to heat up. Once hot, tip in the sausages. Drizzle with 1 tbsp oil and roast for 15 minutes, or until light brown all over.

Meanwhile, put the chickpeas, cumin, garlic, tomatoes, prunes and parsley stalks in a bowl and drizzle in the remaining 2 tbsp oil. Season and stir to coat. Add to the tray with the sausages and return to the oven for a further 10 minutes, or until the sausages are cooked through, the juices run clear and no pink meat remains.

Add ½ the spinach with a splash of the apple juice from the prunes and return to the oven for 1-2 minutes, until wilted. Repeat with the remaining spinach, then stir through to combine. Scatter with parsley leaves to serve.