Peri Peri BBQ Chicken and Smoky Sausages in Buns

Pop the sausages onto a baking tray and bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. Alternatively, cook them on the BBQ if you'd prefer. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.

Meanwhile, drain the sweetcorn in a sieve.

Heat a large frying pan on high heat (no oil). Once hot, fry the sweetcorn until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the corn to pick up some nice colour.

 Once charred, transfer to a large bowl.

While the corn chars, halve, peel and thinly slice the onion. 

Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins.

Meanwhile, grate the Cheddar cheese. Zest and halve the lime. Cut the tomato into 1cm chunks.

When the onions are golden, add the sugar for the onions (see pantry for amount) to the saucepan and cook until caramelised, 1-2 mins more.

Pop the chicken thighs into a medium bowl with the peri peri seasoning and a drizzle of oil. Season with salt and pepper, then turn to coat the chicken in the spice.

Heat a drizzle of oil in the (now empty) corn frying pan on medium-high heat.

Once hot, lay the spiced chicken thighs flat in the pan. Fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins.

Alternatively, cook on the BBQ if you'd prefer. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, squeeze the lime juice into a small bowl. Add the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix well. 

Add the coleslaw mix and tomato to the bowl of charred corn. Pour in the lime dressing and toss to coat.

When the chicken is cooked, remove from the heat. Drizzle with the honey, turning the chicken to glaze it. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Slice the buns top down through the middle (but not all the way through) and pop them into the oven to warm through, 2-3 mins.