Jersey Royals are back in season - and Jimmy Doherty couldn't be happier. The TV host and food fan shares this recipe with us.

INGREDIENTS
(Serves 4)

600g Jersey Royal new potatoes, scrubbed (not peeled) and cut in half lengthways

8 large herb sausages

2tbsp olive oil

1 medium red onion, peeled and cut into 8 wedges

1/2 red pepper, deseeded and cut into quarters

1 yellow pepper, deseeded and cut into quarters

2 cloves garlic, finely chopped

10 large sage leaves, roughly chopped

200g cherry tomatoes

150g asparagus

2tbsp balsamic vinegar

Sea salt

Coarsely ground black pepper

Crusty bread and mustard to serve

METHOD

Preheat the oven to 200C/180C fan.

Cook the Jersey Royals in a medium pan of salted water for eight to 10 minutes until just tender.

Add the sausages to a large roasting tin with two tablespoons of olive oil and roast for 10 minutes.

Drain the Jersey Royals, and add to the roasting tin with the remaining ingredients, excluding the tomatoes and asparagus. Mix together and roast for 25 minutes until vegetables are slightly caramelised around the edges, stir occasionally.

Scatter over the tomatoes and asparagus, mix well and roast for a further 10 minutes until the sausages are golden and cooked through.

Serve hot with crusty bread and mustard.