This might require some oven-juggling

It's been a bit of an emotional wringer of a day but thanks to the kind support of my friends and family it hasn't been as bad as it could have been.

So when I tell myself "I'll just have something simple for dinner tonight" we all know that's bollocks, right?

So here's my recipe for trauma-comfort-cooking: Sausages with mixed, pancetta-roasted roots and crispy sweet potato wedges.

You will need:
About 300g each of celeriac, beetroot and carrots. Scrubbed, peeled and cut into 3cm pieces
A large bunch of sage (freshly picked from the garden if you're smug like me).
150g of diced, smoked pancetta
Olive oil (the good stuff - green & grassy).
Half a dozen good quality sausages of your choice.
250g of mushrooms of your choice - brushed or wiped, DO NOT rinse (they turn into little sponges and suck up twice their body weight in water).
2 medium sized sweet potatoes, scrubbed and cut into 1-2cm wide wedges
1 tsp of ground cumin
2 tablespoons of semolina flour
Salt & pepper (do people really need to be told to add salt & pepper these days?)

Mix the celeriac, beetroot, carrots, sage & pancetta in a big roasting pan with olive oil, salt & pepper. Put in a medium-high oven (175 fan) for about 40 mins until the roots are just going from crunchy to chewy (40 mins ish).

Mix the sweet potato wedges, olive oil, salt, pepper, cumin & semolina flour in a bag or bowl. Arrange evenly on a baking sheet or tray, with gaps between, and roast in the same oven until crunchy and chewy (20-30 mins).

Put the sausages & mushrooms in a roasting dish with a little oil and roast in, yes, the same oven for about 20-30 mins.

This might require some oven-juggling but the roots will happily sit under foil while the sausages & sweet potatoes are cooking.

Serve with a martini (Chase vodka thank you).