Bacon Wrapped Currywurst

While the onion cooks, 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.

Meanwhile, wrap 2 rashers of bacon around each sausage - starting at the top, spiral the bacon down the sausage so that it covers the whole thing.

Pop the sausages onto another baking tray. Bake on the middle shelf of your oven until golden and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.

Once the onion is soft and sweet, transfer to a bowl and set aside. Cover with a lid or foil to keep warm.

Pop the pan back on medium heat with a drizzle of oil if needed (no need to clean - there's a lot of flavour left in it from the onion).

Once hot, add the tomato puree and curry powder and cook, stirring, for 1 min.

Stir in the mango chutney and water for the sauce (see pantry for amount). Bring to a boil, then lower the heat and simmer until thickened, 2-3 mins.

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

in a medium bowl, combine the cider vinegar, wholegrain mustard (add less if you'd prefer), sugar and olive oil for the dressing (see pantry for both amounts).

Add the coleslaw and apple, then mix well. Taste and season with salt and pepper if needed.

A few mins before everything's cooked, slice the buns top down through the middle (but not all the way through) and put them into the oven to warm through, 2-3 mins.