Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top oven rack until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.

While the fries are baking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the classic pork sausages to the pan and cook, turning often, until browned all over, 5-6 minutes. Transfer the sausages to a second oven tray lined with baking paper and bake until cooked through, 15-20 minutes.

While the sausages are baking, thinly slice the red onion and pear. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and 1/2 the pear and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar (for the onion), water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

While the onion and pear are cooking, combine the mayonnaise and wholegrain mustard (see ingredients list) in a small bowl. TIP: Add less or more mustard depending on your taste! Thinly slice the cucumber into half-moons. In a medium bowl, combine 1/2 the rocket leaves and the remaining pear. Just before serving add the balsamic vinegar (for the salad), drizzle with olive oil and season with salt and pepper and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp!

When the fries have 8 minutes cook time remaining, wrap the bake-at-home ciabatta in foil and place directly on the wire racks in the oven. Bake the ciabatta until heated through, 6-8 minutes.

Slice the sausages in half lengthways. Slice each bake-at-home ciabatta in half and spread some mustard mayo over the bases. Top with the remaining rocket, pork sausages and caramelised pear and onion. Serve the fries, rocket and pear salad and remaining mustard mayo on the side.