LifestyleFood & DrinkMary BerryMary Berry's sausage and potato traybake is a one-pan wonder that's perfect for a midweek meal. It cooks in under an hour, serves four to six people, and has over 150 five-star ratings on BBC Food.10:37, 10 Jun 2026Mary Berry has shared countless one-pan dishes throughout her career, and they remain amongst her most beloved creations. Not only do they cut down on the washing-up, but they require minimal preparation time, making them ideal for busy weeknight dinners. This roasted sausage and potato supper is wonderfully straightforward, and it's ready in less than an hour.‌The recipe notes said: "Mary's sausage traybake will become a firm family favourite as it can be cooked in one dish and is so quick and easy to put together. Choose your favourite type of local, British sausage for this recipe-my family loves leek and sage." This recipe serves four to six people and boasts over 150 five-star reviews on BBC Food.‌Ingredients:Two tablespoons of olive oilTwo large onions, sliced lengthways into wedgesTwo red peppers, deseeded and dicedTwo garlic cloves, choppedOne tablespoon of chopped fresh thyme leaves500g baby new potatoes, halved12 sausages, pricked with a fork200ml white wineSalt and freshly ground black pepper‌Method:Preheat the oven to 220°C/200°C Fan, then place all ingredients except the wine into a large, resealable freezer bag.Seal the bag tightly, then shake vigorously to coat everything with the oil.‌Alternatively, transfer everything to a large bowl and toss until the ingredients are completely coated in the oil.Tip into a large roasting tin, spreading the ingredients out into a single even layer, and make sure the sausages aren't buried beneath the vegetables.Season generously to taste with salt and pepper, then roast for 30 to 35 minutes, until they're golden brown.‌Remove from the oven, flip the sausages over and toss the vegetables through the cooking juices.Add the white wine and return to the oven for an additional 20 minutes, or until golden brown and the sausages are thoroughly cooked.For those preparing this dish for young children, the wine can be easily swapped for stock.Article continues belowFor this recipe, it's best to use a meat stock, but vegetable stock will also be tastyServe straight away with a generous spoonful of mustard on the side, if desired.Choose Daily Mirror as a 'Preferred Source' on Google News for quick access to the news you value.‌FoodRecipesMary Berry