Christmas Nachos

• red onion↗1

  cut in half and thinly sliced

• lime↗1

  juiced

• sugar↗pinch of pinch
• sausages↗4
• bacon↗6 rashers rashers
• tortilla chips200g g
• chicken↗200g cooked g

  or turkey, sliced

• cranberry sauce↗100g g
• cheese↗150g melty g

  use any cheese from a cheese board, e.g., cheddar, brie, red Leicester or Stilton

• olive oil↗1 tsp tsp
• sage↗small bunch of small bunch

  leaves gathered

Step-by-step instructions

1. 1

   Mix the onion, lime juice, sugar and a generous pinch of salt in a small bowl. Set aside.

2. 2

   Heat the grill to medium‑high temperature and line a large tray with foil. Remove the meat from the sausage casings and form small meatballs, about 5‑6 per sausage. Place them on the tray and grill for 8‑10 minutes, turning halfway through, until browned and cooked through. Transfer to a bowl and set aside.

3. 3

   Spread the bacon on the same tray and grill until crisp, about 5 minutes per side. Transfer to a plate and let cool. Turn off the grill and preheat the oven to 200 °C/180 °C with convection/gas 6.

4. 4

   Drain excess liquid or fat from the tray, don’t worry about washing. Spread half of the tortilla chips on the tray. Add half of the meatballs, half of the turkey, a few spoonfuls of cranberry sauce and half of the cheese. Sprinkle the remaining chips, meatballs, turkey, sauce and cheese on top, then bake for 15 minutes, until the cheese melts.

5. 5

   Meanwhile heat the oil in a pan over medium‑high heat and fry the sage leaves until crisp. Serve the nachos topped with the pickled red onion, fried sage leaves and crunchy bacon.