Chilli ‘n’ Cheese Topped Smoky Sausage

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. When hot, add the bacon lardons and cook, stirring occasionally, until golden and turning crisp, 4-5 mins. Stir the onion marmalade into the pan along with the water (see ingredients for amount), bubble for 30 seconds, then transfer to a bowl and set to one side. Keep the pan!

Return the (now empty) saucepan to high heat with a drizzle of oil. When hot, add the beef and fry until browned, breaking it up with a spoon as it cooks, 4-5 mins. Meanwhile, thinly slice the chilli (add less if you don't like heat). When the beef is brown, stir in the Worcester sauce and half the chilli. Allow the Worcester sauce to evaporate, then pour in the passata, water for the chilli (see ingredients for amount) and a pinch of sugar. Bring to the boil, reduce the heat and simmer until thick, 8-10 mins. IMPORTANT: The beef is cooked when no longer pink in the middle.

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 rolls (see photo) and grate the cheddar cheese.

When the sausages and chilli are ready, remove the tray with the sausages from the oven and preheat the grill to high (just move the potatoes down to the bottom shelf). Put the buns on the baking tray you cooked the sausages on and pop a sausage in each. Carefully spoon the chilli over the sausage, easing it inside the bun, then sprinkle over the cheese. Grill until golden and bubbly, 3-4 mins.