Sausages

Add your swede chips to a baking tray, drizzle over 2 tbsp of oil and sprinkle over 1/4 tsp of salt, a good grind of pepper and half your rosemary. Give the tray a good shake and then put in the oven on the top shelf to cook for 20 mins. When 20 mins is up, take your swede tray out of the oven, turn the swede chips over, add your parmesan to the baking tray and give it all a good shake. Pop back into the oven on the top shelf to cook for another 10-15 mins.

Meanwhile, you can tackle your sausages...pop your sausages onto another baking tray, prick them each a couple of times with a sharp knife or fork and put them in the oven on the second shelf to cook for 30 mins, turning halfway through.

In the meantime, you can prepare your veggies and make your red onion relish. Chop your onion in half through the root, peel and slice thinly into half moon shapes. Peel and finely chop your garlic and cut your tenderstem broccoli in half widthways.

Heat 2 tbsp of olive oil on low heat in a non-stick saucepan. Add in the red onion slices with ½ tsp of sugar (if you have some) and a pinch of salt and pepper. Cook slowly for 10 mins, stirring occasionally and then add your balsamic vinegar and continue cooking slowly for another 10-15 mins. When the onions are looking lovely and caramelised, put a lid on the pan and leave to the side until everything else is ready.

Bring a pot of water to the boil with ¼ tsp of salt and once boiling, add your broccoli, boil for 3 mins before draining and submerging in cold water. About 5 mins before everything is ready, add 1 tbsp of oil to a frying pan on medium heat and add your broccoli and the rest of your chopped rosemary. Cook for 2 mins before adding the garlic and stir-frying for a further minute.