Preheat the oven to 220°C/200°C fan-forced. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the classic pork sausages, turning, until browned all over, 5-6 minutes. Transfer the sausages to an oven tray lined with baking paper, then bake until cooked through, 12-15 minutes.

While the sausages are cooking, bring a large saucepan of water to the boil. Peel and cut the kumara into 2cm chunks. Cook the kumara in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the salt and 1/2 the butter and mash using a potato masher or fork until smooth. Cover to keep warm.

While the kumara is cooking, trim the green beans. Cut the courgette into thick sticks. Finely chop the garlic.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the green beans and courgette until tender, 4-5 minutes. Add the garlic (reserve a pinch for the glaze!) and baby spinach leaves and cook until fragrant and wilted, 1-2 minutes. Season to taste. Transfer to a bowl.

While the veggies are cooking, thinly slice the red onion. In a small bowl, combine the honey, wholegrain mustard (see ingredients), water and reserved garlic. Season with salt and pepper. Return the frying pan to a medium-high heat. Cook the onion until softened, 5 minutes. Add the honey mustard glaze and remaining butter and cook until sticky, 1-2 minutes. Return the sausages to the pan and turn to coat in the glaze.

Roughly chop the parsley leaves. Divide the kumara mash between plates. Serve with the garlicky greens and honey mustard-glazed sausages. Spoon over any remaining glaze. Garnish with the parsley.