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, sprinkle over the Central American style spice, 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.

Meanwhle, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

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

Halfway through cooking, remove the garlic parcel and turn the sausages. 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 mayonnaise.

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

Slice the buns top down through the middle (but not all the way through).

A few mins before the chips and sausages are ready, slide the buns into the oven to warm through, 2-3 mins.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Mix it into the slaw.

When the sausages are ready, remove from the oven.

Carefully add a small amount of BBQ sauce to one end of each sausage. Spread it out a little to resemble a 'nail' at the end of a 'finger'.

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

Spread some of the ketchup (see pantry for amount) and the remaining BBQ sauce into each bun, then sprinkle over the crispy onions. 

Fill each bun with a sausage 'finger'. Drizzle some more ketchup on the end of the sausage (the opposite end to the 'nail') so it looks like the finger has been severed!

Serve the chips and slaw alongside. 

Enjoy!