• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until just tender, 15-20 minutes. • Remove from oven, sprinkle with grated Parmesan cheese and bake until golden and crispy, 5 minutes. TIP: If your oven tray is crowded, divide the sweet potato between two trays.

• While potato is baking, place pork, garlic & herb sausages on a second lined oven tray. • Bake for 10 minutes, then turn sausages and continue baking until browned and cooked through, 10-15 minutes. TIP: Spread the sausages out over another lined oven tray if your tray is getting crowded.

• Meanwhile, thinly slice celery. • In a large bowl, combine celery, slaw mix, a drizzle of white wine vinegar and 1/2 the BBQ mayo. • Toss to coat. Season to taste. Little cooks: Take the lead by tossing the slaw!

• Divide pork sausages, cheesy sweet potato and celery slaw between plates. • Serve with remaining BBQ mayo. Little cooks: Add the finishing touch by drizzling over the BBQ mayo!