Loaded Smoky Sausages and Crispy Onions

Place the sausages on an oiled baking tray. Roast on the middle shelf of your oven until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands after handling raw meat. The sausages are cooked when they are no longer pink in the middle. Meanwhile, heat a frying pan over medium high heat (no oil). Once hot, add the bacon and cook until crispy, 2-3 mins each side. IMPORTANT: Wash your hands after handling raw meat. Cook bacon thoroughly. Transfer to a plate and discard any excess fat. Set the pan aside.

Halve, peel and thinly slice the onion. Quarter the tomatoes and pop into a bowl. Roughly chop the coriander (stalks and all). Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board and chop into 1cm pieces. Add the avocado and coriander to the bowl with the tomatoes. Halve the chilli lengthways, deseed then finely chop. Grate the cheese. Zest and halve the lime.

Pour enough oil into the (now empty) frying pan to cover the bottom, then pop it on medium heat. Pop the flour (see ingredients for amount) into a small bowl and season with salt and pepper. Separate the onion slices, add them to the flour and toss to coat. When the oil is hot, add the onion and fry in batches until golden and crispy, 4-5 mins. Turn once or twice, then transfer to some kitchen paper to absorb any excess oil.

5 minutes before the wedges are ready, sprinkle over the cheese and return to the oven until melted, 4-5 mins. Slice the brioche buns through the middle (but not all the way through) and pop them into the oven until warmed through, 2-3 mins. Add a squeeze of lime juice and a drizzle of olive oil to the bowl of avocado and tomato. Season with salt and pepper then stir together. Pop the soured cream into another bowl, add the lime zest, season, then stir together.