Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Halve, peel and thinly slice the onion. Grate the cheddar cheese. Slice the brioche buns through the middle (but not all the way through).

Pop the wedges onto a large, low-sided, wide baking tray. Drizzle with oil, sprinkle with your smoked paprika and season with salt and pepper. Toss to coat, then spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the wedges nicely spread out. Sprinkle the cheese over the wedges for the last 5 mins of cooking time.

Meanwhile, pop the sausages on another baking tray. Roast 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. The sausages are cooked when they are no longer pink in the middle.

While the sausages cook, heat a drizzle of oil in a medium frying pan on medium heat. Add the onion to the pan and season with salt, pepper and a pinch of sugar. Cook until really soft and slightly golden, 8-10 mins, stir every few mins. TIP: Turn down the heat if they're browning too much.

Meanwhile, halve the tomatoes. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop the flesh onto a board. Chop into 2cm chunks. Put the red wine vinegar into a small bowl and add the olive oil (see ingredients for amount). Season with salt and pepper and add a pinch of sugar. Mix together, then add the tomatoes and avocado to the bowl. Mix again and set aside.

Pop the brioche buns into your oven to warm through for the last 2 mins of wedges and sausage cooking time. Once warmed, divide the mayo between the buns and spread it out evenly. Pop a sausage in each bun and top with your onions and a drizzle of Frank's RedHot sauce. Serve with the wedges and the salad on the side. Enjoy!