• Preheat oven to 240°C/220°C fan-forced. • Cut 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, 20-25 minutes. • In the last 5 minutes of cook time, remove from the oven, sprinkle with grated Parmesan cheese and bake until golden and crispy, 5 minutes. TIP: If your oven tray is crowded, divide the 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 the sausages and continue baking until browned and cooked through, 10-15 minutes.

• 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.

• Divide herby sausages, cheesy potatoes and celery slaw between plates. • Serve with remaining BBQ mayo.