Smoky BBQ Sausage Skewers

Halve the bell pepper and discard the core and seeds. Chop into 2cm sized chunks. Trim and thinly slice the spring onion. Peel the garlic cloves and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Roast on the same baking tray as the wedges until soft, 10-12 mins. Coarsely grate the Cheddar cheese.

Chop the sausages into bite sized pieces (about 2cm). Pop them in a large bowl with the chopped pepper, remaining smoked paprika and half of the BBQ sauce. Mix it all together with your hands to coat evenly. Thread the pepper and sausage chunks onto the skewers alternating between the two. Tip: You are aiming for two skewers per person. IMPORTANT: Wash your hands after handling raw meat.

Pop the skewers onto the lined baking tray and bake on the top shelf of your oven until cooked, 20-25 mins. IMPORTANT: The sausage meat is cooked when it is no longer pink in the middle. Wash your hands after handling raw meat.

Once the roasted garlic has cooled, crush it with the back of a fork until you have a smooth paste and pop into a bowl with the mayonnaise and coleslaw mix. Season with salt and pepper and mix well to combine. Set aside. Once everything has 5 mins left, evenly sprinkle over the grated cheddar and spring onion on the wedges and return to the oven to cook until the cheese is melted, 3-4 mins.