Easy Peasy Sausage & Pesto Sarnie With Wedges

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into wedges

Add them to a baking tray (or two!) with your dried oregano, a generous drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until crisp – these are your herby wedges

Cut your sweet pointed pepper[s] in half lengthways (scrape the seeds and pith out with a teaspoon)

Cut in half again through the middle

Add the sweet pointed pepper pieces and your sausages to a baking tray

Tip: Cooking for 3 or more? Use 2 trays!

Put the tray[s] in the oven for an initial 20 min or until the sausages are starting to brown

Drain and pat your mozzarella dry with kitchen paper (squeeze as much liquid out as you can)

Tear the drained mozzarella into rough, bite-sized pieces

Wash your salad, then pat it dry with kitchen paper

Once the sausages have about 5 mins left, pile the torn mozzarella onto the sweet pointed pepper pieces and return the tray[s] to the oven for 4-5 min or until the cheese has melted and the sausages are cooked through (no pink meat!)

Place your ciabatta[s] in the oven for 5 min or until they're hot and crusty

Once done, remove everything from the oven and leave to cool slightly

Once cool enough to handle, slice the sausages down the middle

Slice the ciabatta[s] in half

Spread a dollop of your traditional Italian pesto on each side of the ciabatta[s]