Preheat the oven and prepare your pan. Set your oven to 200°C (400°F) and line a large, rimmed baking tray with baking parchment. This step isn’t just for easy cleaning — the parchment helps the vegetables steam slightly before they brown, giving a tender interior.

Tumble the potatoes and sturdy vegetables onto the tray. In a large bowl, combine the baby potatoes, bell peppers, and red onion wedges. Drizzle with 2 tablespoons of olive oil, then sprinkle over the smoked paprika, thyme, rosemary, salt, and pepper. Use your hands to toss everything well — you’ll feel the oil and spices coating each piece. Spread them in a single layer on the prepared tray, leaving a little space around each piece.

Roast the base vegetables for 20 minutes. Slide the tray into the oven and let the vegetables begin their transformation. After 20 minutes, the potatoes should be just tender when pierced with a fork, and the peppers will have started to soften. You’ll smell a gentle, earthy sweetness rising from the tray.

Add the sausage and courgettes. Remove the tray from the oven (watch for the steam that rushes out). Scatter the sliced turkey sausage and courgette half-moons over the partially cooked vegetables. Tuck the whole garlic cloves in among the other pieces. Drizzle the remaining 1 tablespoon of olive oil over the top and give everything a gentle stir with a spatula.

Return to the oven for a final 15 minutes. Roast until the sausage edges are golden and slightly crisp, and the courgettes have softened and taken on a light caramel colour. The kitchen will now be filled with a deep, smoky, herbaceous aroma — the smell of a slow, comfortable weekend.

Finish with lemon and fresh parsley. Remove the tray from the oven and squeeze the juice of half a lemon over the top. The sizzle is a wonderful sound. Squeeze the soft, roasted garlic cloves out of their skins and stir them through the vegetables — they will have turned sweet and buttery. Scatter the chopped parsley over everything and serve immediately.