• 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.
• 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 to 
taste with salt and pepper 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. 
Little cooks: Get those muscles working and help mash 
the potatoes!

• 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 
to taste.

• 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 and garlicky 
mash, charred onions, corn cob, 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!