Sausages with Parmesan Swede Wedges

Put your swede chips on a baking tray, drizzle over some olive oil and sprinkle over a pinch of salt, a good grind of pepper and half your rosemary. Give the tray a good shake and then put in your oven on the top shelf for 20 mins. When 20 mins are up, take your swede tray out of your oven, turn them over, add the parmesan to the baking tray and give it all a good shake. Pop back into your oven on the top shelf for another 10-15 mins.

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

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

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

About 7 mins before everything is ready, add a splash of oil to a frying pan on medium heat and add your tenderstem broccoli and the rest of your rosemary. Stir-fry for 5 mins before adding your garlic and stir-frying for a further minute.