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, 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.

Meanwhile, place the THIS™ Isn't Pork Sausages on a large baking tray in a single layer and drizzle with oil. Season with salt and pepper. 

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.

Meanwhile, quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.

Roughly chop the coriander (stalks and all).

In a medium bowl, combine the sambal, mayo and rice vinegar.

Add in the coleslaw mix, pear and half the coriander. Toss to coat and season with salt and pepper. Set aside for later.

When the sausages have finished baking, drizzle over the hoisin and turn to glaze.

When everything's ready, share the sausages, wedges and slaw between serving plates.

Spoon over any remaining hoisin from the baking tray.

Sprinkle the remaining coriander all over to finish.