Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Cut the potato into thin slices. Finely chop the garlic. Cook the potato in the boiling water until just tender, 3-4 minutes. Drain.

In a baking dish, combine the light cooking cream, chicken-style stock powder and 1/2 the garlic. Season with salt and pepper. Add the potato slices and arrange so they sit flat, gently shaking the dish to cover with the cream mixture. Sprinkle with the grated Parmesan cheese and season with pepper. Cover the dish with foil, then bake until the potato has softened, 15 minutes. Remove the foil, then bake until golden and the centre can be easily pierced with a knife, 10 minutes.

While the scalloped potatoes are baking, trim the green beans.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the pork, garlic & herb sausages, in batches, turning occasionally, until browned, 8-10 minutes. Transfer to a lined oven tray and bake until cooked through, 10-15 minutes. TIP: Cook the sausages in batches in the frying pan for best results!

When the potato and sausages have 5 minutes remaining, return the frying pan to a medium-high heat with the butter (if using) and a drizzle of olive oil. Cook the green beans with a splash of water until tender, 3-4 minutes. Add the baby spinach leaves and cook, stirring, until wilted, 1-2 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Season to taste. TIP: Add the spinach in batches if it doesn't fit in your pan in one go!

Divide the herby pork sausages and scalloped potatoes between plates. Serve with the garlicky green veggies.