• Preheat oven to 240°C/220°C fan-forced. • Place pork, garlic & herb sausages on a lined oven tray, drizzle with olive oil and turn to coat. • Bake until cooked through, 10-14 minutes.

• While the sausages are cooking, add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. Drain and allow to cool. • Grate potato and squeeze out excess moisture using a paper towel. • In a small heatproof bowl, melt the butter in the microwave in 10-second bursts. • In a large bowl, combine grated potato, chicken-style stock powder, the plain flour, butter and a generous pinch of pepper. TIP: Squeezing out the excess moisture helps ensure a crisp rosti!

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, add heaped tablespoons of potato mixture in batches and flatten with a spatula (you should get 2 per person). • Cook until golden, 4-6 minutes each side (don't flip too early!). Transfer to a paper towel-lined plate. TIP: Add extra olive oil between batches as needed.

• In a second large bowl, combine spinach & rocket mix and balsamic vinaigrette dressing. • Divide pork sausages, potato rosti, balsamic salad and green beans between plates. Serve with dill & parsley mayonnaise. Enjoy!