Preheat the oven to 180°C/350°F/Gas Mark 4. Prepare the vegetables.

Cut the potatoes into wedges, carrots into strips, onion into quarters, and apple into slices.

Place all the vegetables and sausages on a baking tray. Drizzle with oil and sprinkle with sage.

Bake for 35 minutes, turning the sausages and stirring the vegetables halfway through.

In a saucepan over medium heat, combine the onion chutney, chicken stock, and 50ml of water.

Bring to a boil, then remove from heat. Add the butter and stir until melted.

Divide the tray bake between two plates and serve with the sauce.