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 and equipment after handling raw meat. Cook lardons thoroughly.
Add the onion marmalade and water for the jam (see ingredients for amount) to the pan. Bubble for 30 secs, then transfer to a bowl. Set the bacon jam aside.

Return the (now empty) saucepan to high heat with a drizzle of oil. When 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 mince.
Meanwhile, thinly slice the chilli.
Stir in the Worcester sauce and half the chilli into the beef (add less if you don't like heat). Allow the Worcester sauce to evaporate, then pour in the passata, water for the beef (see ingredients for amount) and a pinch of sugar (if you have any). Bring to the boil, then reduce the heat and simmer until thickened, 8-10 mins.

While the chilli simmers, combine the mayonnaise and red wine vinegar in a bowl with a pinch of salt and pepper. Add the coleslaw mix and toss to coat.
Slice the buns through the middle (but not all the way through). Grate the cheese.

When the sausages and chilli are ready, remove the sausages from the oven and preheat your 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 sausages into the buns and place back on the baking tray. Carefully spoon the chilli into each bun, then sprinkle over the cheese.
Grill until golden and bubbling, 3-4 mins.