This is super easy and tasty, perfect for a busy domestic goddess to rustle up!
6 pork sausages
½ tbsp olive oil
300g new potatoes
1 garlic bulb, separated into cloves and bruised
4 sprigs of rosemary
½ x 206g pack cubetti di pancetta
2 red-skinned apples, cored and cut into wedges
1 x 100g bag young-leaf spinach
Preheat a large roasting tin in the oven to 220°C, fan 200°C, gas 7. Add the sausages to the tin; drizzle with the oil. Roast for 10 minutes, turning halfway.
Cut the potatoes into quarters. Transfer to a bowl with the garlic cloves, the chopped leaves from 2 sprigs of the rosemary, the pancetta and apples; toss together.
After the 10 minutes, add the potato mixture to the sausages, in a single layer. Season with a little salt and lots of black pepper and add the remaining rosemary sprigs.
Return to the oven for 20-30 minutes, turning the sausages halfway, until everything is cooked through and golden.
Remove from the oven, mix in the spinach and set aside for a couple of minutes to wilt.