• 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 pork, garlic & herb 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, pork bangers and veggie 
sticks between plates.
• Serve with tomato relish. Enjoy!

Little cooks: Add the finishing touch by dolloping over 
the tomato relish!