BBQ Bangers, Crispy Smashed Potatoes & Slaw

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

Boil half a kettle

Add the Cumberland sausages to a baking tray (use tin foil to avoid mess!) with a drizzle of vegetable oil (to prevent the sausages from sticking)

Put the tray in the oven for an initial 20-25 min or until the sausages are cooked through

Meanwhile, peel and chop the waxy potatoes in half

Add the chopped potatoes to a pot of plenty of cold water and bring to the boil over a high heat

Once boiling, cook for 10-12 min or until fork tender, then drain

Whilst the potatoes are boiling, combine the mayo, cider vinegar, 2 tsp [4 tsp] sugar and a good grind of pepper in a large bowl – this is your creamy dressing

Top, tail, peel and grate the carrots

Add the grated carrot and shredded cabbage to the bowl of creamy dressing

Give everything a good mix up — this is your slaw

Once drained, add the cooked potatoes to a baking tray with a drizzle of vegetable oil, the smoked paprika and a pinch of salt and pepper

Lightly squash each potato with a fork

Give everything a good mix up

Put the tray in the oven for 25-30 min or until golden and crisp – these are your crispy smashed potatoes

Stir the hickory smoked BBQ sauce in 50ml [75ml] of boiled water to loosen it

Once the sausages are cooked through, remove the tray from the oven and pour the BBQ sauce all over them

Return the tray to the oven for a further 5-6 min – these are your BBQ bangers

Use this time to clear up, set the table, have a cup of tea or simply chill!