Veggie Sausages with Lime and Ginger Noodles

1 tbsp vegetable oil
Sauce ingredients:
4 tbsp lime marmalade
1¼ tbsp fresh ginger, grated
1 large lime – 1 tsp zest and all the juice
1 tsp dark soy sauce
1- 2 cloves garlic, crushed
1 pack Cauldron Lincolnshire Veggie Sausages, each cut into 6–7 slices diagonally
200g linguine
2 tbsp coriander, chopped
3 tbsp light coconut milk

To garnish:
1 small ripe mango, peeled and sliced
1 lime, cut into wedges
8 sprigs coriander
1. Preheat oven to 200C/400/F/Gas mark 6. Lightly brush oil onto 4 squares of foil, each about 30cm x 30cm.
2. Put all sauce ingredients into a small pan, heat gently, stirring well until mixture is smooth. Remove from heat.
3. In a large bowl, mix 2 tbsp of sauce with the garlic. Add sausage slices and toss in sauce. Divide sausage slices onto the 4 foil squares, fold foil to make sealed parcels, place on baking tray and bake for 15-20 minutes.
4. Cook the linguine according to packet instructions. Drain well and return to pan. Add chopped coriander, coconut milk and remaining sauce. Season with salt. Heat through ready to serve.
5. Pile the noodles into 4 warmed bowls. Place sausage slices on top of one side of the noodles. On the other side, garnish with mango slices, coriander sprigs and lime wedges which can be squeezed over dish to give extra zing