4. Whisk together the remaining olive oil with the vinegar, mustard and honey. Add the sausages to the tray, drizzle over the dressing with a spoon and toss with your hands to thoroughly combine – everything needs to be kissed by this dressing.

5. Roast in the oven for 45 minutes, tossing and basting everything in the juices halfway through to ensure it cooks evenly.

6. After 45 minutes, add the radicchio, toss everything again (don’t worry if the sausages break up, they will still taste delightful) and roast for a further 15-20 minutes, until the sausages and celeriac are nicely coloured and the shallots have caramelised.

7. Remove from the oven and serve with your choice of accompaniments.

The Joyful Home Cook by Rosie Birkett (£20, HarperCollins) is out now

This sausage traybake recipe with apple and veg is the perfect easy weeknight dinner