Smoky Bonfire Night Loaded Sausages

While the wedges cook, pop the sausages onto another 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 drizzle of oil in a frying pan on medium-high heat.

Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Halve, peel and thinly slice the onion. Quarter the tomatoes and pop them into a bowl.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Chop into 1cm pieces, then add to the bowl of tomatoes and set aside.

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.

Put the flour (see pantry 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.

Once the oil is hot, add the onion and fry in batches until golden and crispy, 4-5 mins. Turn once or twice. TIP: Check if the oil is hot enough by adding one onion slice to the pan - if it sizzles, it's ready.

Transfer to some kitchen paper to absorb any excess oil. 

When the wedges have 5 mins left, sprinkle over the cheese and return to the oven until melted, 4-5 mins.

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

Add a squeeze of lime juice and a drizzle of olive oil to avo and tomato bowl. Season with salt and pepper, then stir together.

In another small bowl, combine the soured cream with the lime zest and season to taste.