• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Halve the potatoes, quartering any larger pieces, and pop them onto a lined baking tray.
• Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray.
• Roast on the top shelf of the oven until fork tender, 25-35 mins.

• When the potatoes have been cooking for 15 mins, chop the sausages into 3cm pieces.
• Pop the sausages in the oven alongside the potatoes with a drizzle of oil.
• Roast until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Sausages are cooked when no longer pink in the middle.

TIP: Use two baking trays if necessary.

• Meanwhile, trim and quarter the radish.
• Quarter the apple and remove the core and seeds. Cut the apple lengthways into thin slices.
• Roughly chop the parsley (stalks and all).
• Just before serving, toss the salad leaves with the apples, radish, balsamic glaze and a drizzle of oil.
• Season to taste with salt and pepper. 

• Place a pan over medium-high heat with a drizzle of oil. 
• Once hot, crack in your optional egg (1 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is your desired firmness.
• Adjust heat as needed.

• Pour the hollandaise into a small pot and gently warm through on medium heat.
• Season to taste with salt, pepper and sugar.

• Divide the potato and sausage hash between plates.
• Top with the optional egg if you made one.
• Drizzle over the hollandaise sauce and scatter over the chopped parsley.
• Serve the tossed salad alongside.