• Boil the kettle. Preheat BBQ to high heat.
• Cut potato into bite-size chunks. Trim pea pods and halve lengthways. Thinly slice onion (see ingredients). Finely chop garlic.
• In a medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper.
• Brush the herbed pork sausages with olive oil.

• Half-fill a medium saucepan with boiling water, then add a generous pinch of salt.
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.
• Return saucepan to medium-high heat, add the butter and garlic and cook, stirring, until fragrant, 1 minute.
• Add chicken-style stock powder. Stir to combine, then remove from heat.
• Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.

• When BBQ is hot, grill sausages, turning occasionally, until cooked through and slightly charred, 10-12 minutes.

No BBQ? In a large frying pan, heat a small drizzle of olive oil over medium heat. Cook sausages, turning occasionally, until browned and cooked through, 12-15 minutes.

• Grill onion on BBQ flat plate, tossing occasionally, until tender and slightly charred, 6-8 minutes.

No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook pea pods, tossing, until tender, 2-3 minutes. Transfer to a plate.
• When pea pods have cooled slightly, combine mixed salad leaves, pea pods, a drizzle of balsamic vinegar and a olive oil in a medium bowl. Season to taste with salt and pepper. 

• Divide grilled pork sausages, garlic-crushed potatoes and pea pod salad between plates.
• Top sausages with grilled onion. Serve with honey mustard sauce. Enjoy!