Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. Chop broccoli (including the stalk!) into small florets. Add potato to the boiling water. Place a colander or steamer basket on top, then add broccoli. Cook until broccoli is tender and potato can be easily pierced with a fork, 10 minutes. Transfer broccoli to a bowl, then cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

Drain potato, then return to pan. Add the milk, salt and 1/2 the butter. Mash until smooth. Stir through grated Parmesan cheese. Cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes!

While the potato is cooking, place pork, garlic & herb sausages on a lined oven tray. Bake until cooked through, 20 minutes. TIP: Turn the sausages halfway through cooking to get an even colour on both sides.

While the sausages are baking, finely chop onion and garlic. Roughly chop tomato. Drain and rinse lentils (see ingredients). Little cooks: Don your goggles and have a go at peeling off the onion's outer layer! Under adult supervision, older kids can help out with the can opener, too.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 2-3 minutes. Add garlic and tomato paste and cook until fragrant, 1 minute. Add tomato, lentils, chicken-style stock powder and the water. Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 5-7 minutes. Remove from heat. Add mixed leaves and remaining butter, stirring to combine.

Divide Parmesan mash between plates. Top with homestyle pork sausage and lentil casserole. Serve with broccoli.