Pork Sausages & Sweet Potato Wedges

While the sweet potato is roasting, heat a large frying pan over a high heat with a drizzle of olive oil. Add the classic pork sausages and cook, turning often, until browned all over, 5-6 minutes. Remove one tray from the oven, push the sweet potato slightly to the side and add the sausages. Bake until cooked through, 12-15 minutes.

While the sausages are in the oven, wipe out the frying pan and return to a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate and set aside. Finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Thinly slice the cucumber into half-moons. Thinly slice the pear.

Return the frying pan to a medium heat with a drizzle of olive oil. Add the onion and cook until softened, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the diced tomatoes, brown sugar, butter, balsamic vinegar (for the relish) and the salt. Stir to combine and bring to a simmer. Cook, stirring occasionally, until thickened, 5-8 minutes.

While the relish is cooking, combine the balsamic vinegar (for the salad), a drizzle of olive oil and a pinch of salt and pepper in a large bowl. Add the baby spinach leaves, pear and cucumber. Just before serving, toss to combine.