Chipotle Beef Chilli in a Bun and Wedges

Meanwhile, peel and grate the garlic (or use a garlic press).

Slice the buns top 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 garlic, tomato puree and chipotle paste (add less if you'd prefer things milder) to the beef. Stir-fry for 30 secs.

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

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

In a medium bowl, combine the balsamic vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper.

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

Just before everything's ready, toss the rocket through the dressing.