• 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.

• Boil the kettle. Peel and cut potato into large chunks. • Chop broccoli (including stalk!) 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 florets. • 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: If you added broccoli florets, no need to prep — save the whole one for another meal!

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.

• In a medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. • Bring everything to the table. • Build your own plate with bangers and mash, charred onions, corn cob, steamed broccoli, gravy and BBQ sauce. • If you've selected an add on bundle, serve with hot dog buns or creamy mustard and Parmesan cos salad. Enjoy!