Sausage Banh-Mi

Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.

Put the vinegar, sugar, water and salt (see ingredients for all amounts) in a small saucepan over medium heat. Stir and cook until the sugar and salt have dissolved, 1-2 mins. Put the cucumber and carrot ribbons in a bowl. Pour over the pickling liquid and toss to coat. Set aside.

Zest the lime, cut into wedges. Put the mayo in a bowl, squeeze in half the lime juice. Set aside. Finely chop the coriander (stalks and all). Pop the Thai spice in a bowl (see ingredients for amount - but beware, it's quite spicy!) and add the lime zest, sausage meat and half the coriander. Mix together with your hands until combined. Wet your hands and shape into 5 balls per person. IMPORTANT: Wash your hands after handling raw meat.

Heat a drizzle of oil in a frying pan on medium-high heat, once hot, add the meatballs and fry until golden on the outside and cooked through, 10-12 mins. Turn every 2 mins and turn the heat down if necessary. IMPORTANT: The meat is cooked when no longer pink in the middle. While the meatballs cook, halve the brioche hotdog buns lengthways down the middle (but not the whole way through). Pop them into the oven for the last 2 mins of wedge cooking time to warm through.