Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Halve any thick broccoli stems. 

Pop the chips onto a large baking tray. Drizzle with oil, then season with salt and pepper and sprinkle over the Central American style spice mix. Toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, pop the sausages onto one side of an oiled baking tray and bake on the middle shelf until golden brown and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.

When the sausages have 15 mins left, place the broccoli and baby plum tomatoes onto the other side of the baking tray. Drizzle over some oil and season with salt and pepper, then toss to coat.

Turn the sausages and return to the oven for the remaining time, 10-12 mins. 

If you'd prefer to boil your broccoli, then cut into thirds and boil while everything roasts, for 3-4 mins, until tender.

When everything's finished cooking, remove both trays from the oven.

Drizzle the BBQ sauce over the sausages and turn to coat evenly in the glaze.

Serve your BBQ glazed sausages between your plates with your broccoli, tomatoes and spiced chips alongside.

Finish with a dollop of mayonnaise (see pantry for amount) alongside for dipping.