Sauté the Vegetables: Heat the olive oil in a large, heavy-bottomed frying pan or skillet over a medium heat. Add the chopped onion, green pepper, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. This step builds the flavour base.

Add Aromatics: Add the minced garlic and cook for another minute until fragrant. Be careful not to let it burn.

Brown the Chicken: Add the chicken mince to the pan. Increase the heat slightly and use a wooden spoon to break it up. Cook for 5-7 minutes, until the chicken is browned all over and cooked through.

Spice it Up: Sprinkle the smoked paprika, oregano, thyme, cayenne pepper, salt, and black pepper over the chicken. Stir well and cook for 1 minute to toast the spices and release their aroma.

Create the Sauce: Stir in the tomato purée and cook for another minute. Then, pour in the chopped tomatoes (or passata), chicken stock, brown sugar, Worcestershire sauce, and apple cider vinegar. Stir everything together until well combined.

Simmer and Thicken: Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. What works best for me is simmering until I can draw a line through the sauce with my spoon and it holds for a second.

Final Seasoning: Taste the mixture and adjust the seasoning if necessary. You might want a little more salt, pepper, or a pinch more cayenne for extra heat.

Prepare the Buns: While the sauce simmers, slice your brioche buns in half. You can toast them under the grill or in a dry frying pan until golden brown. This step is crucial for preventing a soggy bottom!

Assemble and Serve: Spoon a generous amount of the Cajun chicken mixture onto the bottom half of each toasted bun. If using, top with a slice of cheese (it will get gloriously melty from the heat) and some jalapeños before adding the top bun. Serve immediately.