Wash and cook the potatoes for 10-15 minutes in boiling water until just cooked through. Drain and leave to cool a little.

Meanwhile, fry or grill the sausages until fully cooked.

When they are cool enough to handle, cut each sausage into three or four pieces.

Thread the sausage pieces alternately with the potatoes onto metal skewers. Ours split nicely between 6 skewers - 1 sausage and three potatoes per skewer.

In a small bowl, whisk together the olive oil, cider vinegar, honey, Heinz Yellow Mustard and pepper until well combined.

Brush the mixture over the sausage and potato skewers, turning them as you do so that they are coated all over.

When the BBQ is ready for cooking, pop the skewers on and barbecue for around 10 minutes, brushing regularly with the leftover marinade mixture and turning them as they cook, until the potatoes are golden and starting to crisp up.

Serve the potatoes and sausage pieces in pitta breads with plenty of salad and Heinz Yellow Mustard to drizzle.