BBQ Bacon Wrapped Sausage Bap

Wrap 2 rashers of bacon around each sausage. Starting at the top, spiral the bacon down the sausage so it covers half the sausage. Then take the second rasher and repeat on the other half to cover the sausage. Pop the bacon covered sausages on a baking tray and cook on the middle shelf of your oven for 20-25 minutes. IMPORTANT: The sausages are cooked when they are no longer pink in the middle.

Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve. Heat a drizzle of oil in a medium saucepan on medium-high heat. When the oil is hot, add the beef mince and cook until browned, using a wooden spoon to break it up as it cooks, 5-6 mins. Add the garlic, cumin, smoked paprika and chipotle paste (careful it's spicy add less if you want). Cook, stirring frequently for 1 minute.

Add the passata and kidney beans to chilli, lower the heat and simmer until slightly thickened, 4-5 mins. Stir through half the BBQ sauce, season to taste with salt and pepper. Meanwhile, grate the Cheddar cheese, trim and thinly slice the spring onion.

Once the wedges are cooked, top with the chilli and grated cheese. Pop them back in the oven and cook until the cheese has melted, 3-4 mins. Meanwhile, slice the hot dog buns and warm through in the oven for 2-3 mins.