Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the smoked paprika, then season with salt and pepper. 

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, pop the sausages on another baking tray.

Bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.

While the wedges and sausages cook, halve, peel and thinly slice the onion.

Grate the Cheddar cheese.

Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Turn the heat down to medium, then add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins.

Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Once cooked, remove the sausages from the baking tray and wipe the tray clean. Add the buns to the tray and evenly spread with the mayo (see pantry for amount). 

Add a sausage to each bun and top with the bacon, onion and a drizzle of sriracha. 

Sprinkle over the grated cheese and return the loaded buns back onto the middle shelf of your oven until the cheese is melted and golden, 5 mins.

Meanwhile, in a medium bowl, add the olive oil for the dressing (see pantry for amount). Season with salt and pepper. Mix together.

Add the rocket to the bowl and toss to coat.

Pop a loaded sausage bun on each plate. Serve with the wedges and the salad on the side.

Enjoy!