Pork Sausages & Creamy Mustard Sauce

If you doubled your pork sausages and your tray is getting crowded, spread the sausages over two lined oven trays.

• Meanwhile, cook sweet potato in the saucepan of boiling water until easily pierced with a fork, 12-15 minutes. • Drain sweet potato, then return to pan. Add the butter, the milk, a generous pinch of salt and a pinch of pepper. Mash until smooth. • Stir through parsley, then cover to keep warm.

Little cooks: Get those muscles working and help mash the sweet potato!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and green beans, tossing, until just softened and tender, 4-5 minutes. • Add garlic and baby spinach leaves and cook until fragrant and spinach is wilted, 1 minute. • Transfer veggies to a bowl. Cover to keep warm.

• Return frying pan to medium-low heat. • Add light cooking cream, wholegrain mustard and chicken-style stock powder (see ingredients). Cook, stirring, until slightly thickened, 1-2 minutes. Season with pepper.

TIP: Add a little less mustard for a milder flavour. Little cooks: Older kids, help stir the sauce under adult supervision. Be careful, the pan and sauce are hot!