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 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 middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, place the THIS™ Isn't Pork Sausages onto one side of a large baking tray in a single layer and drizzle with oil. Season with salt and pepper.

Bake on the middle shelf of the oven until golden brown, 15-18 mins. Turn halfway through cooking. IMPORTANT: Ensure they're piping hot throughout.

When the sausages have cooked for 5 mins, place the broccoli 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. 

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 THIS™ Isn't Pork Sausages between your plates with your broccoli and spiced chips alongside.

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

Enjoy!