Sausage & Mustard Sarnie With Smoky Potato Wedges

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

Place your sausages on a baking tray (lightly oil the tray before to prevent them from sticking!)

Put them in the oven for 25-30 min or until golden brown

Cut your potatoes (skins on) into wedges

Add the potato wedges to a separate baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Sprinkle your ground smoked paprika over the wedges and put them in the oven for 30 min or until crisp – these are your smoky potato wedges

Peel and finely slice your red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat

Once hot, add the sliced onion and cook for 5 min or until softened

While the onion is cooking, combine your mayo, wholegrain mustard and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a mixing bowl and set aside – this is your wholegrain mustard mayo

Once the onion has softened, add your red wine vinegar, Henderson's Relish, 1 1/2 tbsp [2 1/4 tbsp] [3 tbsp] sugar and a splash of water to the pan

Reduce the heat to low and cook the onion gently for a further 10-15 min, or until sticky and sweet – this is your sticky caramelised red onion relish

Meanwhile, put your ciabatta[s] in the oven for 5 min or until hot and crusty

Whilst the ciabatta is warming up, wash your salad, then pat dry with kitchen paper

Chop your tomato[es] roughly

Once the sausages are cooked, remove them from the oven and carefully slice them in half lengthways