Mississippi Rubbed Chicken Thighs and BBQ Sausages in Buns

Halve the potatoes. Pop them onto a baking tray, drizzle with oil and season with salt and pepper. Roast on the top shelf of the oven until golden, 20-25 mins, turning halfway through. Peel the garlic, pop into foil with a drizzle of oil and scrunch to enclose it. Roast the garlic on the potatoes' baking tray until soft, 10-12 mins. Then leave on the side to cool.

If you're not using your BBQ the chicken or sausages, pop the sausages onto a baking tray. Roast in your oven for 18-20 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Meanwhile, heat a large frying pan on medium-high heat (no oil). Lay the chicken thighs in the pan and fry until they are starting to char on the outside and are cooked through, 6-7 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. Alternatively, you could BBQ the meat... weather permitting!

While everything cooks, finely snip the chives with scissors. Mash the roasted garlic with a fork until smooth. In a small bowl, mix half of the soured cream, the roasted garlic and half the chives. Taste and season with salt and pepper. Halve the baby plum tomatoes. Trim the root from the baby gem lettuce, halve lengthways then thinly slice widthways.

In another bowl, combine the slaw mix with the remaining soured cream, the baby gem and baby plum tomatoes. Season with salt and pepper. Mix well and pop into the fridge until ready to eat. A few mins before everything is cooked, 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.