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No, don't worry, I'm not on a diet, but whatever book Annie Bell writes is always sure to contain recipes I want to cook. Her latest, Low Carb Revolution, is no exception; the recipe, below, for Sausage and Onion Roast is a perfect case in point, even if I'd choose to accompany it with some good, crusty white bread!

Sausage and onion roast

From Low Carb Revolution by Annie Bell is published by Kyle Books, priced £16.99. Photography by Dan Jones.

The majority of French sausages, or saucisses, are made with 100 per cent meat, give or take the spices, onion and other flavourings, but certainly with no rusk or bread. Increasingly, UK producers are starting to follow suit, given the demand for gluten-free bangers and also ones without any carbs, so it is now possible to buy a good selection in most supermarkets. A pot of buttery mash is as welcome as ever.

Serves 6

5 tablespoons extra virgin olive oil
1.2kg pork sausages
6 red onions, peeled, halved and sliced
6 leeks, trimmed and thickly sliced
a small bunch of thyme (about 15 sprigs)
sea salt, black pepper

Heat a tablespoon of oil in a large frying pan over a medium heat and colour the sausages on both sides, in two batches if you need to, then transfer them to a large bowl. Arrange the onions, leeks and thyme sprigs on the base of one or two roasting pans (I use a 25 x 38cm pan, and a smaller 20 x 30cm pan) – the vegetables need to be about 2.5cm deep. Drizzle over the remaining oil and
season, then arrange the sausages on top, spaced about 5cm apart.

Preheat the oven to 170ºC fan/190ºC electric/gas 5 and roast the sausages and vegetables for 1 hour, stirring every 20 minutes until the vegetables are silky and coloured; they will reduce considerably in the process of cooking.

Discard the thyme sprigs as you serve the sausages with the vegetables.

Carbohydrate 13.2g Protein 51g