Smoky Sausage and Pepper Skewers

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Trim and thinly slice the spring onion.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the garlic parcel on the same baking tray as the wedges until soft, 10-12 mins. Remove from the oven, then set aside to cool.
Grate the cheese.

Cut the sausages into bite-sized chunks and pop into a large bowl with the chopped pepper, remaining smoked paprika and half the BBQ sauce. Mix together, ensuring everything is well coated.
Thread the pepper and sausage chunks alternately onto the skewers (2 per person). IMPORTANT: Wash your hands and equipment after handling raw meat.

Pop the skewers onto a lined baking tray and bake on the top shelf of your oven until cooked, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Pop the roasted garlic into a bowl with the coleslaw mix and mayonnaise. Season with salt and pepper, mix well to combine, then set aside.
When 5 mins of cooking time remain, sprinkle the cheese and spring onion over the wedges and return to the oven until the cheese has melted, 3-4 mins.