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).

Pop them 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, bake on the top shelf until golden, 25-30 mins.

Meanwhile, put the sausages onto another baking tray and bake on the middle shelf until golden brown and cooked through, 20-25 mins.

Turn the sausages halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

While everything's in the oven, in a medium bowl, combine the coleslaw mix and burger sauce.

Season with salt and pepper, then set your slaw aside. 

A few mins before the chips and sausages are ready, slice the buns top down through the middle (but not all the way through).

Slide them into the oven to warm through, 2-3 mins.

When everything's almost ready, toss the rocket through the slaw. TIP: Don't add the leaves too early or they'll go soggy!

When everything's ready, transfer the buns to your plates. Fill the buns with the sausages.

Drizzle over the BBQ sauce and the ketchup (see pantry for amount), then sprinkle on the crispy onions. 

Serve the chips and slaw alongside.