BBQ Sausage Skewers

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into small pieces.

Halve and peel the red onion, then chop each half into 3cm wedges. Separate the layers.

Slice each sausage into 3-4 pieces.

Mix the veg and sausages in a large bowl with half the BBQ sauce, ensuring they're well coated. IMPORTANT: Wash your hands and equipment after handling raw meat.

Thread the veg and sausage pieces alternately onto the skewers (2 per person).

Lay the skewers onto a lined baking tray and bake on the top shelf of your oven until cooked, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.

Meanwhile, grate the cheese. 

Wash up the large bowl you used for your veg and sausages.

Add the cider vinegar, a pinch of salt and pepper, and the sugar and olive oil for the dressing (see pantry for both amounts), then mix together with a fork or whisk.

When the wedges have 5 mins left, sprinkle over the grated Cheddar.

Return to the oven for the remaining time until the cheese has melted and is bubbling.