Step 1

In a large pan or casserole dish, heat a couple of tablespoons of olive oil over medium heat and cook off the mince until it changes colour and no red meat is visible. Empty into a bowl along with all the juices.

Step 2

Add a couple more tablespoons of olive oil into the pan. Tumble in the onion and pepper and cook until the onions soften (about 5-6 minutes). Add the garlic and cook for another 2-3 minutes before scattering in the spices along with the salt and pepper.

Step 3

Once the veg has been coated entirely by the spices, deglaze the pan with the chicken stock, followed by the ketchup, soft dark brown sugar, and Worcestershire sauce. Stir to combine.

Step 4

Increase the heat to high and allow the sauce to reduce and thicken, ensuring you stir occasionally to prevent any meat from sticking to the bottom of the pan. This will take between 15-20 minutes.

Step 5

Allow the meat to cool for 5-10 minutes before serving in buttery brioche buns.