Classic Pork Sausages & Scalloped Potatoes

In a small baking dish, layer the potato slices. In a small bowl, combine the pure cream (see ingredients list), milk, 1/2 the garlic, a pinch of salt and pepper and crumbled chicken stock. Pour the cream mixture over the potato, then gently shake the dish to distribute the mixture. Sprinkle with the grated Parmesan cheese and season with pepper. Cover the dish with foil, then bake on the middle oven rack until the potato has softened, 15 minutes. Remove the foil, then bake until golden and the centre can be easily pierced with a knife, 10 minutes.

While the potato is baking, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl. Trim the green beans. Roughly chop the silverbeet.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the pan is hot, add the classic pork sausages and cook, turning occasionally, until browned, 8-10 minutes. Transfer the sausages to an oven tray lined with baking paper and bake until cooked through, 10-15 minutes.

When the potato and sausages have 5 minutes cook time remaining, return the frying pan to a medium-high heat with the butter (if using) and a small drizzle of olive oil. Add the beans and cook until tender, 3-4 minutes. Add the silverbeet and cook until tender, 2-3 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Season to taste with salt and pepper.