Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper and toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, core and cut the apple into 8 wedges (no need to peel).

Pick the sage leaves from their stalks and roughly chop (discard the stalks).

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. 

Pop the carrots onto one side of another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

Place the sausages onto the other side of the carrot tray. Roast on the middle shelf until tender, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.

When turning the sausages halfway through, add the apple wedges to the carrot side of the tray. Drizzle a little oil over them, scatter over the sage and toss to coat.

When the potato wedges have 5 mins remaining, remove the tray from the oven.

Sprinkle over the hard Italian style cheese, then pop back into the oven for the remaining time. 

Once the carrots and apples are roasted, remove the tray from the oven and drizzle over the apple and sage jelly.

Toss together until nicely glazed.

Transfer the sausages to your plates.

Serve with the cheesy wedges and sticky apples and carrots alongside. 

Finish with a dollop of ketchup (see pantry for amount) alongside for dipping.