Beef Sausages & Homemade Potato Rosti

• While the sausages are cooking, add trim green beans and transfer to a microwave-safe bowl with a splash of water, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. Drain and allow to cool. • Grate potato then and squeeze out excess moisture using a paper towel. • In a small heatproof bowl, melt the butter in the microwave in 10-second bursts. • In a large bowl, combine grated potato, vegetable stock powder, the plain flour, butter and a generous pinch of pepper.

TIP: Squeezing out the excess moisture helps ensure a crisp rosti! Little cooks: Join the fun by combining the rosti mixture!

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, add heaped tablespoons of potato mixture in batches and flatten with a spatula (you should get 2 per person). • Cook until golden, 4-6 minutes each side (don't flip too early!). Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.

TIP: Add extra olive oil between batches as needed.