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, place the THIS™ Isn't Pork Sausages on 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.

At the same time, 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.

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.