Preheat your oven to 200C/Fan 180C/Gas 6. Scrub the sweet potatoes and slice them into 6-8 wedges each. Tumble them into a large roasting tin, drizzle with 1 tbsp olive oil and a pinch of salt and pepper. Slide the tin into the oven and roast for 15 mins.

While the sweet potato wedges roast, peel and thickly slice the red onion. Halve the peppers and scoop out the seeds and white pith. Thickly slice the peppers. Peel and grate or crush the garlic. Pick the thyme leaves off the stems (if the stems are woody, you can push them through a sieve and the leaves will collect in the sieve).

Pop the garlic and most of the thyme leaves in a mixing bowl. Add the honey and wholegrain mustard and pour in 1 tbsp olive oil. Season with salt and pepper and stir to mix. Add the chipolatas and turn to coat them in the honey and mustard, then add the red onion and the peppers and turn in the bowl so they pick up a little of the sauce.

When the wedges have roasted for 15 mins, take them out of the oven. Add the honey and mustard chipolatas and veg to the tin, making sure everything is spread out evenly in the tin. Roast for 30 mins till the sausages are golden brown and cooked through (no pink if you slice into them) and the veg are tender and a little charred.

While the veg roast, toss the lamb's lettuce with 1/2 tbsp olive oil and a pinch of salt and pepper.

Divide the roast sausages and veg between 2 warm plates and serve with the lamb's lettuce on the side.