Chipotle Beef Chilli in a Bun and Wedges

Mewanwhile, pop two thirds of the cloves, unpeeled, into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on the baking tray of wedges until soft,10-12 mins.

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

Slice the buns down through the middle (but not all the way through).

Heat a large frying pan on medium-high heat (no oil).

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 grated garlic and chipotle to the beef. Stir-fry for 30 secs.

Stir in the passata, beef stock paste, sugar and water for the sauce (see pantry for both amounts).

Bring the chilli up to the boil, then reduce the heat slightly and simmer until thickened, 7-8 mins. 

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin into a medium bowl. Mash with a fork.

Mix in the mayo and season with salt and pepper. Add the coleslaw mix to the bowl and mix to coat. Set your slaw aside.

Pop the brioche buns into the oven to warm through, 2-3 mins.