Hot Link Sausage & BBQ Chicken Breast Loaded Sweet Potato Wedges

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Chop your potato[es] (skins on) into wedges and add to one side of the baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of pepper and give everything a good mix up, then put the tray[s] in the oven for an initial 3-4 min

Tip: Cooking for 3 or more? Do this in batches!

Meanwhile, peel and finely chop (or grate) your garlic

Combine the chopped garlic with your ground smoked paprika and ground coriander in a small bowl with a generous drizzle of vegetable oil – this is your marinade

Trim, then slice your spring onion[s] finely

Once the wedges have had an initial 3-4 min, remove the tray from the oven and top with your chicken

Pour the marinade over the chicken and save the bowl for later

Add your hot link sausage[s] to the other side of the tray and return the tray to the oven for 10 min

While everything is cooking, combine your whisky paste and BBQ sauce in the reserved bowl (no need to wipe clean!) with half your white wine vinegar (you'll use the rest later!) – this is your whisky BBQ sauce

Combine your mayo and remaining white wine vinegar with your carrot & cabbage slaw mix – this is your creamy slaw

Once everything has had 10 min, remove the tray[s] from the oven and turn over the hot link sausage[s]

Return the tray[s] to the oven for 10-12 min or until the chicken is cooked through (no pink meat!)

Once the chicken is cooked through, transfer the chicken and sausage[s] to a clean chopping board

Give the wedges a good mix up, then return the tray[s] to the oven for 4-5 min or until golden

Meanwhile, shred apart the chicken using two forks – this is your pulled chicken

Add most of the whisky BBQ sauce (save some for a dip!), give it a good mix up, then season to taste – this is your whisky BBQ chicken

Slice the sausage[s] on the diagonal