Mississippi Style BBQ Chicken and Smoky Sausages in Buns

Halve the potatoes, then pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn halfway through.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Add to the potato tray and roast until soft, 10-12 mins, then remove and set aside to cool.

Pop the sausages onto a 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 and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
Meanwhile, heat a large frying pan on medium-high heat (no oil).
Once hot, lay the spiced chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Alternatively, cook both on the BBQ if you'd prefer.

While everything cooks, finely chop the chives (use scissors if easier).
Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a small bowl, mix the garlic with half the soured cream and half the chives. Season your chive dressing with salt and pepper, then set aside.
Halve the baby plum tomatoes. Trim the baby gem, halve lengthways, then thinly slice widthways.

In a large bowl, combine the coleslaw mix, baby gem and tomatoes with the remaining soured cream. Season with salt and pepper. Mix well, then pop into the fridge until ready to eat.
Just before everything is ready, slice the buns through the middle (but not all the way through) and pop them onto a baking tray and into the oven to warm through, 2-3 mins.