• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. Little cooks: Help with sprinkling over the salt and tossing the wedges.

• Meanwhile, cut corn cobs in half. Place on a second lined oven tray. • Drizzle with olive oil and season with salt and toss to coat. • Roast until tender and slightly charred, 15-20 minutes. Little cooks: Help with sprinkling over the salt and tossing the corn.

• While corn is roasting, in a large frying pan, heat a small drizzle of olive oil over medium heat. • Cook caramelised onion & parsley beef sausages, turning occasionally, until browned and cooked through, 10-12 minutes.

• While sausages are cooking, trim green beans. • Thinly slice carrot into sticks. Little cooks: Help wash the veggies!

• Add green beans, carrot and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-4 minutes. • Drain veggies, then return to the bowl and cover to keep warm.

• Divide wedges, corn cob, caramelised beef sausages and veggie sticks between plates. • Serve with tomato relish. Enjoy! Little cooks: Add the finishing touch by drizzling over the tomato relish!