Bacon Wrapped Sausage in a Brioche Bun

Wrap 2 rashers of bacon around each sausage - starting at the top, spiral one rasher down half the sausage, then cover the rest using the other rasher.
Pop the sausages onto another baking tray and cook on the middle shelf of your oven until golden brown and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when longer pink in the middle. Cook bacon thoroughly.

Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve.
Heat a medium saucepan on medium-high heat (no oil).
Once the pan is hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. The mince is cooked when no longer pink in the middle.

Once the mince is browned, add the garlic and chipotle paste (add less if you'd prefer things milder).
Stir-fry for 1 min. Stir in the passata and kidney beans, then lower the heat and simmer until slightly thickened, 4-5 mins.
Meanwhile, grate the Cheddar cheese. Trim and thinly slice the spring onion.
Once the chilli has thickened, stir through half the BBQ sauce and season to taste with salt and pepper.

Once the wedges are cooked, top them with the chilli and grated cheese.
Pop your loaded wedges back into the oven to bake until the cheese has melted, 3-4 mins.
Meanwhile, slice the buns through the middle (but not all the way through). Add them to the sausage tray in the oven to warm through, 2-3 mins.