Finely slice your garlic.

Heat a little oil in a frying pan over a medium heat. Add your sliced garlic and chilli flakes, then cook out for 2 mins. Tip in your tinned tomatoes and bring to a simmer. Cook over a gentle heat for 30 mins until your sauce has thickened up. Season to taste with salt and pepper.

Add your basil to a pestle and mortar and bash it to a fine paste. Add your mayonnaise and mix until you have a vibrant green sauce.

Squeeze the sausages out of their skins into a bowl and season with salt and pepper. Mix to combine, then divide into 8 equal-sized balls.

Heat a frying pan over a high heat. Add a couple of your sausage balls, then place a piece of baking parchment on top of the pan and pop a heavy-bottomed pan on top. Fry for a minute or two until crisp, then flip.

Tear off some mozzarella and drape it over the top of your patty before adding a splash of water to the pan and carefully putting a lid on it. Cook for 2 mins more, until your cheese is melted. Repeat with your remaining sausage patties and cheese.

Cut your ciabatta rolls in half and toast them cut-side down in the sausage fat.

Assembly time. Dollop some tomato sauce onto the base of your bun, then top with two sausage patties. Spread some of your basil mayo onto the lid of the bread, then place it on top and serve.