Posh Sausages

Carefully wrap each sausage ‘top to toe’ in two rashers of bacon. Place them on another baking tray with a little oil drizzled on top. Pop the sausages on the middle shelf of the oven. Roast for 20-25 mins, until the bacon is golden and the sausage cooked though. Turn halfway through. IMPORTANT: The hotdog needs to be cooked all the way through.

Half, peel and finely slice the onion. Heat a good splash of oil in a large frying pan over medium-low heat. Once hot, add the onions and a large pinch of salt. Cook until very soft and starting to colour, 15 mins, stirring occasionally. TIP: If it looks like they're starting to burn, add a splash of water! When golden, stir in the sugar until melted, then remove from the heat.

Meanwhile, trim the cucumber and slice into thin circles. Pop the sugar for the pickle and the white wine vinegar into a small bowl. Stir to dissolve the sugar. Add the sliced cucumber. Gently toss to coat and set aside. Halve the chilli lengthways, deseed then finely chop. Drain and rinse the mixed beans in a sieve.

Transfer half the onions into a small bowl. Set aside. Stir the mixed beans, passata and half the chipotle ketchup into the pan that has the remaining onions in. Return to medium-high heat and fry until reduced, 3-5 mins. Season to taste with salt and pepper. When there are 5 mins left on the sausages, cut open your rolls by slicing two thirds of the way through the centre. Pop on the middle self of the oven to toast, 2-3 mins.