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

Heat the grill to medium-high and line a large baking tray with foil. Squeeze the sausagemeat from its skin and roll into small meatballs, you should get 5-6 per sausage. Arrange over the tray and grill for 8-10 mins, turning halfway through cooking, until browned and cooked through. Tip into a dish and set aside.

Arrange the bacon on the same baking tray and grill until crisp, about 5 mins on each side. Remove to a plate and leave to cool. Turn off the grill and set the oven to 200C/180C fan/gas 6.

Pour away any juice or fat from the tray, but don’t worry about washing it. Spread half the tortilla chips over the tray. Top with half the sausage balls, half the turkey, a few blobs of cranberry sauce and half the cheese. Scatter the rest of the tortilla chips, sausage, turkey, sauce and cheese on top then bake for 15 mins, until the cheese has melted.

Meanwhile, heat the oil in a pan over a medium-high heat and fry the sage leaves until crisp. Serve the nachos scattered with the pickled red onions, fried sage leaves and crumbled crispy bacon.