Cajun Spiced Beef Chilli in a Brioche Bun

Meanwhile, slice the buns top down through the middle (but not all the way through).

Peel and grate the garlic (or use a garlic press). Grate the Cheddar.

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

Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Keep the bacon fat in the pan and pop back on medium-high heat.

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the garlic and Cajun style spice mix to the beef. Cook for 30 secs. 

Stir in the passata, red wine jus paste, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, stirring, then turn the heat down slightly and simmer until thickened, 7-8 mins. Taste and season with salt and pepper if needed.

Meanwhile, crumble the crispy bacon.

Pop the buns onto a baking tray and into the oven to warm through, 2-3 mins.

Switch your oven setting to grill and move the chips to the bottom shelf.

Remove the buns from the oven and spoon in as much chilli into each as you'd like, then top with the cheese.

Grill until the cheese is melted and bubbling, 2-3 mins.