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

Chop the potatoes into 2cm chunks (no need to peel). 

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

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.

Lay the THIS™ Isn't Pork Sausages onto another large baking tray.

Drizzle with oil, sprinkle over the Mexican style spice mix, season with salt and pepper, then rub to coat.

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 roasted for 10 mins, add the sliced pepper to the same tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Return to the oven to roast for the remaining time, 15-20 mins.

When everything's ready, drizzle the honey over the THIS™ Isn't Pork Sausages. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Add the roasted pepper to the potato tray, drizzle over the chipotle paste (add less if you prefer things milder), then toss to coat.

Share the THIS™ Isn't Pork Sausages between your plates.

Serve the roasted veg and baby leaves alongside. 

Spoon over the soured cream to finish.

Enjoy!