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 the chips 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Lay the tortillas (2-3 per person) onto a baking tray and divide the sausage meat between the tortillas.

Using a fork, spread the sausage meat evenly into a thin layer onto each tortilla. IMPORTANT: Wash your hands and equipment after handling raw meat.

When the chips have 15 mins remaining, bake the sausage meat-topped tacos on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

Meanwhile, halve, peel and thinly slice the red onion.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. 

Add the redcurrant jelly to the onion and stir together until it has a jammy consistency. Remove from the heat and cover with a lid to keep warm.

While the onion caramelises, grate the cheese.

Quarter, core and thinly slice the apple (no need to peel).

In a medium bowl, combine the cider vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper.

When the tacos have 3 mins remaining, sprinkle over the grated cheese and return to the oven to cook until the cheese has melted, 2-3 mins.

Just before everything's ready, add the baby leaves and sliced apple to the salad dressing and toss together. TIP: Don't add the leaves too early or they'll go soggy.

Transfer the cheesy smash tacos to your plates and spoon over the onion and redcurrant jelly drizzle.

Drizzle over the mayo (see pantry for amount).

Serve the salad and chips alongside.