• Preheat oven to 240°C/220°C fan-forced. Cut carrot into bite-sized chunks. • Spread carrot and chopped potato over a large microwave-safe plate. Cover with a damp paper towel. Microwave veggies on high, 3 minutes. Drain any excess liquid. • Place carrot and chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until almost tender, 15-20 minutes. • Remove tray from oven, then sprinkle veggies with shaved Parmesan cheese. Roast until golden and crispy, a further 5-8 minutes. Little cooks: Under adult supervision, help sprinkle the cheese over the veggies. Be careful, the tray is hot!

• Meanwhile, place pork, garlic & herb sausages on a second lined oven tray. • Bake for 10 minutes, then turn sausages. • Return to oven to bake until browned and cooked through, a further 10-15 minutes.

• Halve snacking tomatoes. • In a large bowl, combine tomatoes, mixed salad leaves and mustard cider dressing. Little cooks: Show them how it's done and help toss the salad!

• Divide pork sausages, cherry tomato garden salad and cheesy roast veggies between plates. • Serve with burger sauce. Enjoy!