BBQ Glazed Sausages in Buns and Wedges

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Put the sausages and garlic parcel on a baking tray. Bake on the middle shelf of your oven until the sausages are golden brown and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.

Halfway through, turn the sausages and remove the garlic parcel. Set aside to cool.

Meanwhile, in a small bowl, combine the coleslaw mix, mayonnaise and cider vinegar. Season with salt and pepper, stir well to combine, then set aside.

Halve, peel and chop the onion into small pieces. Grate the cheese. 

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Add to the bowl of slaw and mix well to combine.

In another bowl, toss the diced onion with the flour (see pantry for amount) and season with a pinch of salt and pepper.

Heat a drizzle of oil in a frying pan on high heat.

Once the oil is hot, fry the onion until golden and crispy, 4-6 mins. Stir occasionally to ensure they brown evenly, then transfer to some kitchen paper to absorb any excess oil.

Meanwhile, slice the brioche buns top down through the middle (but not all the way through) and pop them in the oven to warm through, 2-3 mins.