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

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

Halve and peel the red onion, then cut each half into 3 wedges.

Pop the potato chunks and onion wedges onto a large baking tray.

Drizzle with oil, sprinkle over half the smoked paprika, 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, pop the sausages onto another baking tray.

Bake 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. They're cooked when no longer pink in the middle.

When the sausages have 15 mins left of roasting time remaining, add tomatoes onto the baking tray. Drizzle with oil and season with salt and pepper. Return to the middle shelf until they’re softened and starting to burst, 12-15 mins.

5 mins before the sausages and tomatoes are ready, add the peas to the tray, drizzle with a little oil and season with salt and pepper.

Return to the oven for the remaining cook time, until the peas are warmed through.

Meanwhile, pop a small saucepan on medium-high heat.

Stir in the passata, chicken stock paste, remaining smoked paprika and half of the honey (see pantry for amount). 

Bring to the boil, then reduce the heat. Cover with a lid and simmer until slightly thickened, 2-3 mins. Taste and season with salt and pepper if needed.

When everything's ready, share the sausages and peas between your plates.

Serve the roasted veg alongside, then spoon over the bravas sauce and drizzle on the mayo (see pantry for amount).

Drizzle the remaining honey (see pantry for amount) over the sausages to finish. 

Enjoy!