Surrey Street treats: potato and sausage traybake

By - Thursday 15th October, 2015

Cooler days are here. Jess Bashford offers a deliciously warming dish using ingredients from Surrey Street market

Photo by Christopher Craig, used under Creative Commons licence.

Autumn is well and truly upon us, so I’ve been down to Surrey Street, Croydon’s historic fruit and vegetable market, to see what I can rustle up to keep me warm, and I came up with this truly autumnal traybake.

Potato and sausage traybake:


From the market: a £1 bowl of potatoes (and you can pick up pretty much all the other ingredients from the market too).

From the kitchen: 12 sausages, 2 apples, 8 peeled garlic cloves, 10(ish) mushrooms, 3 rashers bacon, a bag of spinach, 3 tbsp mustard, 3 or 4 glugs of cider, salt, pepper, 3 or 4 tbsp vegetable oil, 1 tbsp of runny honey.

(You can make this without the mustard and honey, but if you’ve already got them it’s a nice way to make this meal a little more interesting.)

1) Preheat your oven to 220 degrees.

2) Chop your potatoes in half and whisk your mustard and oil together in a bowl. Once they’ve come together, give your potatoes a light coating in the mix and stick them in an ovenproof dish.

3) Quickly brown your sausages in a pan while you add your honey to the mustard and oil mix, then coat the sausages in it. Chuck them in the dish too and stick it in the oven for ten minutes.

4) While the potatoes and sausages are cooking, chop your mushrooms in half, your apples into wedges and your bacon into little chunks.

5) Once ten minutes is up throw everything else into the dish, but leave out the spinach for now. You can add salt and pepper to suit your taste too.

6) Pop the dish back in the oven. It’s ready to take out once your potatoes and sausages are cooked through. (My potatoes took around an hour.) But make sure that you mix everything around a few times during cooking to stop the top getting too brown.

7) When your potatoes and sausages are ready, add your spinach to the dish and leave everything in the oven for five more minutes.

8) When you’re happy, take the dish out and serve up big bowls. I do six portions with three sausages each.

9) All that’s left is to eat your hearty Surrey Street treat.

Jess Bashford

Jess Bashford

Jess Bashford is a writer at a brand language consultancy and an English literature and creative writing graduate. She’s passionate about showing that Croydon is a great place to live and excited to delve into Croydon’s cultural side. She loves all things wordy and foody.

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