Spanish-Style Sausage Salad With Crispy Paprika Potatoes

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

Boil a kettle

Chop your potatoes into small bite-sized pieces

Add the chopped potatoes to a pot of boiled water and cook over a high heat for 10 min or until just fork-tender

Once cooked, drain and return them to the pot

While the potatoes are cooking, deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thick strips

Peel and cut your red onion[s] into wedges, leaving the skins and roots on (this helps them cook quicker)

Add the pepper strips, onion wedges and your sausages to a baking tray (or two!)

Drizzle with olive oil and a pinch of salt

Put the tray[s] in the oven and cook for 25-30 min or until the sausages are cooked through (no pink meat!)

Meanwhile, add the drained potatoes to another baking tray and crush them gently with a fork

Add your ground smoked paprika, a drizzle of olive oil and a pinch of salt and give them a good mix up

Put the tray in the oven and cook for 20-25 min or until crisp – these are your crispy paprika potatoes

While the potatoes are cooking, peel and finely chop (or grate) your garlic

Combine your mayo with the chopped garlic (don't like raw garlic? Go easy!) and your white wine vinegar in a bowl

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt – this is your aioli

Once done, slice the cooked sausages diagonally into pieces

Carefully cut off the roots and remove the skins from the roasted onion wedges

Wash your salad, then pat it dry with kitchen paper