First, prepare your spice mix. In a small bowl, combine the smoked paprika, oregano, garlic powder, onion powder, black pepper, cayenne, and salt. Give it a good stir and set it aside.

Heat the olive oil in a large frying pan or skillet over a medium heat. Add the finely chopped onion and green pepper and cook for 5-7 minutes, stirring occasionally, until they have softened and the onion is translucent.

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

Turn the heat up to medium-high, add the chicken mince to the pan, and break it up with a wooden spoon. Cook for 5-6 minutes, stirring frequently, until the chicken is browned all over.

Sprinkle the prepared Cajun spice mix over the chicken. Stir continuously for one minute to toast the spices and coat the chicken evenly. What works best for me is really working the spices into the meat at this stage; it makes a huge difference to the final flavour.

Stir in the tomato purée and cook for another minute. Then, pour in the chopped tomatoes, Worcestershire sauce, brown sugar, and apple cider vinegar.

Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 10-12 minutes, stirring occasionally, until the sauce has thickened considerably and clings to the chicken. It should be rich and glossy, not watery.

While the filling simmers, you can prepare your buns. Slice them in half and toast them lightly under the grill or in a dry pan.

Once the filling is ready, take it off the heat and let it rest for a couple of minutes. Spoon a generous amount onto the bottom half of each toasted bun, add your favourite toppings like grated cheese or gherkins, and place the top half on. Serve immediately.