Heat the oven to 200°C. Add the sausages to a baking dish and drizzle with a tbsp of olive oil, give them a toss and put in the oven for 15 mins. In the meantime, cut the sweet potato into 3cm chunks. When the 15 mins is up, add to the roasting tray with the sausages and ground coriander, seasoning with salt and pepper before tossing together again. Roast for another 10 mins.

Remove from the oven and add the whole spring onions and greens beans, toss well and drizzle with about ½ a tbsp of olive oil if you think it needs it. Roast for a further 10-15 mins, until the sausages are golden and the veg is cooked through.

Whilst the traybake is cooking, spoon the yoghurt into a bowl and add the juice and zest of the lime. Finely chop the mint and add to the bowl and season to taste. Roughly chop the smoked almonds and set aside.

Remove the traybake from the oven, give a final toss then drizzle with the yoghurt. Scatter with coriander leaves and finish with a crack of black pepper and chopped smoked almonds.