Heat your oven to 180°C/Fan 160°C/Gas 4. Scrub your potatoes and halve any large ones. Put in a large pan and cover with salted boiling water. Simmer for 10 mins. Drain and leave to dry.
Trim and cut the courgettes into 1 cm thick rounds. Trim and chop the spring onions into 4 cm long pieces. Place onto a baking tray lined with baking paper. Drizzle with 1 tsp oil. Wrap one of the garlic cloves in foil. Put it on the tray.
Roast the veg for 30 mins. Turn halfway through. Spread the parboiled potatoes on a tray and toss with 1 tsp olive oil. Sprinkle with salt and pepper. Roast for 40 mins below the veg. Turn after 20 mins.
Peel the skins off 4 sausages (you can save the other 2 for breakfast). Put the sausage meat in a large bowl. Grate in half the Parmesan, or more if you like. Zest in the lemon. Peel and grate the remaining garlic clove. Add in with some black pepper.
Use your hands to mix it all together. Fry a small piece of the meat in a little oil till cooked through. Taste and adjust the seasoning if needed.
The roast veg should be cooked. Take it out of the oven and put to one side. Divide the meat into 8 balls. Skewer them. Place them on a baking tray. Bake for 20 mins above the potatoes, turning after 15 mins.
Put the roast courgettes and spring onions into a food processor. Squeeze in the roasted garlic. Add the yogurt and mint leaves. Blitz to a smooth paste. Squeeze in a bit of lemon juice. If you don’t have a food processor, finely chop everything and mix.
Take the courgette dip and adjust the seasoning. Spoon into bowls. Serve with the pork lollipops, roast potatoes and salad on the side.