Pork Sausages & Herby Hasselback Potatoes

• Meanwhile, cut corn cob in half. Thinly slice brown onion (see ingredients). Roughly chop tomato. • When potatoes have 20 minutes remaining, brush corn with olive oil and season. Place on oven tray with potatoes. • Roast until tender and slightly charred.

• Meanwhile, in a large frying pan, heat a small drizzle of olive oil over medium heat. • Cook caramelised beef and onion sausages, turning occasionally, until browned and cooked through, 10-12 minutes. • In the last 5 minutes of cook time, add onion and a pinch of brown sugar, cooking, until softened.

• Meanwhile, in a large bowl, combine mixed salad leaves, tomato and a drizzle of vinegar and olive oil. Sprinkle with grated Parmesan cheese and toss to combine. Season.

Little cooks: Help wash and toss the salad!

• In a medium bowl, combine gravy granules, Dijon mustard and the boiling water, whisking, until smooth, 1 minute to make the jus.