Smoked Sausages in Brioche Buns

Pop the sausages onto a baking tray and roast on the middle shelf of your oven until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when they are no longer pink in the middle.

Meanwhile, drain and rinse the cannellini beans in a sieve. Pop one third of the beans into a bowl and crush them with the back of a fork. Pop all the beans (whole and mashed) into a small saucepan. Stir through the tomato passata, central American style spice mix, sugar (see ingredients for amount) and chicken stock paste. Put onto medium-high heat and bring to a boil, then reduce the heat to a simmer. Cook until thickened, 8-10 mins. Add a splash of water if it becomes too dry.

Meanwhile, coarsely grate the cheese. Slice the brioche buns lengthways through the middle (but not all the way through).

When 5 mins of cooking time remain, sprinkle the cheese over the wedges and return to the oven to allow it to melt, 4-5 mins. Pop the buns onto the middle shelf to warm through, 2-3 mins. Reheat the beans if necessary and season to taste with salt and pepper. (If anyone doesn't want BBQ sauce, serve their beans before the next step).