• Preheat oven to 240°C/220°C fan-forced. Cut corn cobs in half. Place on a lined oven tray. • Drizzle with olive oil and season with salt and toss to coat. • Roast until tender and slightly charred, 15-20 minutes. • Meanwhile, separate bacon slices and place on a second lined oven tray. Bake until golden, 10-12 minutes.

• Boil the kettle. Peel and cut potato into large chunks. Chop broccoli, including stalk (see ingredients) into small florets. Thinly slice brown onion. Peel garlic cloves. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato and garlic cloves in the boiling water for 6 minutes. Place a colander or steamer basket on top and add broccoli. • Cover and steam until broccoli is tender, and potatoes are easily pierced with a fork, for another 7-8 minutes. Transfer broccoli to a bowl. Season and cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Drain potatoes and return to saucepan. • Add the milk, butter and a generous pinch of salt and mash until smooth. Cover with a lid to keep warm.

• While potato is cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly until softened, 5-7 minutes. Transfer to a small bowl and season with salt and pepper.

• Return frying pan to medium-high heat with a
drizzle of olive oil.
• Cook pork, garlic & herb sausages, turning
occasionally, until browned and cooked through,
10-12 minutes.
• Meanwhile, in a heatproof medium bowl,
combine gravy granules and the boiling water
(see ingredients), whisking, until smooth,
1 minute.

• Bring everything to the table.
• Build your own plate with pork bangers, garlicky
mash, charred onions, bacon, corn, steamed broccoli, gravy
and BBQ sauce to serve. Enjoy!
If you’ve added hot dog buns: Bake directly on a wire
oven rack until heated through, 3 minutes.
Little cooks: Take the lead by plating up the meal!