In a roasting tray toss new potatoes and good quality sausages in a glug of olive oil. Roast for 20 mins at 200c before adding wedges of beetroot and chopped courgette. Then roast for another 20 mins. Finally remove from the oven and dress with capers, dill, mustard, olive oil and white wine vinegar.
Meanwhile steam beetroot tops and green beans until tender. Toss the beetroot tops with olive oil, lemon and seasoning and it's ready to serve. Saute the green beans in a little buter with some bacon pieces and serve.
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