Classic Pork Sausages & Scalloped Potatoes

In a small baking dish, combine the longlife cream, chicken-style stock powder and 1/2 the garlic, then season with salt and pepper. Add the potato slices and arrange so they sit flat, gently shaking the dish to cover with the cream mixture. Sprinkle with the grated Parmesan cheese and season with pepper. Cover the dish with foil, then bake on the middle shelf until the potatoes have softened, 40 minutes. After 40 minutes, remove the foil and return to the oven. Bake until golden and the centre can be easily pierced with a knife, 10 minutes.

Trim the green beans. Roughly chop the silverbeet. 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 plate.

When the potatoes have 25 minutes of cook time remaining, place the classic pork sausages onto a second lined oven tray and bake until golden and cooked through, 20-25 minutes.

Return the frying pan to a medium-high heat with the butter and a drizzle of olive oil. Cook the green beans with a splash of water until tender, 3-4 minutes. Add the silverbeet and cook, stirring, until tender, 2-3 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Season to taste.