Summer sausage traybake

Preheat the oven to 220°C, gas mark 7. Drizzle a large deep baking tray or shallow roasting tin with 1 tbsp oil, separate the sausages and place on the tray. then add the salad onions, lemon halves and tomatoes, snipped into smaller bunches.

Coat everything in oil, season, then bake for 25 minutes until the sausages are browned and cooked through with no pink meat and juices that run clear. Check the onions and remove the tomatoes after 15 minutes, or when they start to burst.

Stir the mustard into the cooking juices with a small splash of the bean liquid, then add the drained beans and spinach. Return the tomatoes, off the vine if you like. Toss well, season and return to the oven for 2-3 minutes to wilt the spinach and warm the beans.

Using kitchen tongs, squeeze the juice from one of the lemon halves into the tray, discarding the pips and skin. Use the tongs to toss everything together well, allowing the tomatoes to break up a little and become part of the dressing. Dress with more oil if you like, then season and more lemon juice, if needed, and serve.