|1 Tbs||fresh chillies — 573|
|1||red onion — finely diced|
|fresh sage — finely chopped|
|1 pinch||dried red chilli flakes — red|
|1 cup||gammon — cooked, shredded|
|salt and freshly ground black pepper — to taste|
|apples — red, julienned|
|1 handful||dried cranberries|
|1||lemon — juice only|
|1 Tbs||mayonnaise — thick|
|4||bread — soft white buns|
|mature cheddar cheese — grated|
|rocket — wild|
Heat the olive oil in a pan and sauté the onion until soft and translucent. Add the sage, chilli and gammon to the onion. Heat through and then stir in the barbecue sauce and water. Simmer for 2 minutes.
For the slaw, simply toss all the ingredients together in a bowl. To assemble the buns, start with a handful of rocket, followed by the gammon, slaw, cheddar and finally a scattering of pomegranate seeds.
Place the bun lids on top and serve while the meat is still warm and the apple, cool and crunchy.
Reprinted with permission of bibbyskitchenat36.