American-Style Meat-Free Sausage Sarnie With Relish

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Chop your potato[es] (skins on) into chips

Add the chips to one side of a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up

Add your meat-free sausages to the other side of the tray[s]

Tip: Cooking for 4? Use two trays!

Put the tray[s] in the oven for 25-30 min or until the chips are crispy and the sausages are cooked through

Meanwhile, cut your cucumber in half lengthways then scrape out the seeds using a teaspoon and discard

Dice half the deseeded cucumber very finely (you'll use the rest later!)

Peel and finely chop your shallot[s]

Combine the diced cucumber, chopped shallot and cider vinegar with your sweet pepper relish, 1/2 tbsp [3/4 tbsp] [1 tbsp] sugar, your chilli flakes (can't handle the heat? Go easy!) and a pinch of salt in a small bowl

Set aside to pickle – this is your quick-pickled cucumber relish

Slice the remaining deseeded cucumber finely

Once the sausages and chips have had 20 min, put your ciabatta[s] in the oven for 3-4 min or until warmed through and crusty

Once done, carefully slice in half

Drain the quick-pickled cucumber relish

Wash your salad, then pat it dry with kitchen paper