Ireland's Favourite Spice Bag Inspired Chips

Meanwhile, halve and peel the onion, then cut each half into 3 wedges.

When the chips have 20 mins remaining, add the onion to the baking tray, toss together and return to the oven until softened, 15-20 mins.

Meanwhile, in a medium bowl, combine the rice vinegar and sugar for the pickle (see pantry for amount).

Add the coleslaw mix, season with salt and pepper, then toss together. Set aside to pickle.

Next, peel and grate the garlic (or use a garlic press). Cut the Tenderstem® broccoli into thirds.

When the chips have 10 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sausage meat and broccoli. Fry until browned, 5-6 mins. Use a spoon to break up the meat as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.

Meanwhile, trim and thinly slice the spring onion.

Once the sausage meat has browned, add the garlic to the pan and fry until fragrant, 1 min more.

Stir in the teriyaki sauce and water for the sauce (see pantry for amount). Simmer until piping hot, 2-3 mins.

Meanwhile, in a small bowl, mix together the sriracha and mayo (see pantry for amount).

When the chips and onion are cooked, sprinkle over the chilli flakes (add less if you'd prefer things milder) and sugar (see pantry for amount). Toss together.