Glazed Sausages and Cheesy Pommes Boulangère

Once the onions are caramelised, add the dried thyme, sugar (see pantry for amount) and half the garlic to the pan. Cook for 1-2 mins more.

Add the sliced potatoes to the caramelised onion. Season with salt and pepper and mix together until the potatoes are well coated.

Layer the potato and onion mixture in an appropriately sized ovenproof dish.

Pour the chicken stock over the layered potatoes until it nearly covers the top layer - the potatoes should be just about submerged. TIP: If the liquid doesn’t reach high enough, add a splash of water to help cover them.

Cut the butter (see pantry for amount) into small pieces, then scatter over the top of the potatoes.

Cover the dish with foil, then bake on the top shelf of your oven until the potatoes have softened, 35-40 mins. TIP: Put the dish onto a baking tray to catch any drips.

Meanwhile, trim and halve the green beans. Pop the sausages onto a baking tray and set aside for now. Give the frying pan for the onions a quick wipe.

While the potatoes bake, use the time to wash up and give your kitchen a quick tidy.

When the potatoes have softened, remove the foil and return to the oven to crisp and roast, 20-25 mins.

Next, add the sausages to the oven to bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

When the sausages and potatoes have 5-10 mins remaining, sprinkle the hard Italian style cheese over the potatoes and return to the oven for the remaining time.

Meanwhile, return your (now empty) frying pan to medium-high heat with a drizzle of oil.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the remaining garlic, mixed herbs, peas and a splash of water. Immediately cover with a lid or some foil.

Cook until the beans are tender, 4-5 mins. Season with salt and pepper.