Chilli Cheese Smoky Sausages on Brioche Buns

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. When hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands after handling raw meat. Cook lardons thoroughly. Add the onion marmalade and water for the jam (see ingredients for amount) into the pan, bubble for 30 secs, then transfer to a bowl. Set aside.

Return the saucepan to high heat with a drizzle of oil. When hot, add the beef mince and cook until browned, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Break it up as it cooks. Discard any excess fat, then season. Meanwhile, thinly slice the chilli, then add half to the browned mince with the Worcester sauce. Evaporate the sauce, then stir in the passata, water for the beef (see ingredients for amount) and a pinch of sugar. Bring to the boil then reduce the heat and simmer until thickened, 8-10 mins.

Meanwhile, combine the mayonnaise and red wine vinegar in a bowl along with a pinch of salt and pepper. Add the coleslaw mix and toss to coat. Split open the brioche buns and grate the cheese.

When the sausages and beef chilli are ready, remove the tray with the sausages from the oven and preheat the grill to high (move the potatoes down to the bottom shelf). IMPORTANT: The sausages and mince are cooked when no longer pink in the middle. Put the buns on the baking tray and pop a sausage in each. Carefully spoon the chilli inside the bun, then sprinkle over the cheese. Grill until golden and bubbly, 3-4 mins.