Pulled Pork and Caramelised Onion Baguette

a) Meanwhile, halve, peel and thinly slice the onion. Heat a drizzle of oil in a large frying pan on medium heat.

b) Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. 

c) Once the onion has softened, add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

a) While the onion fries, remove the bread from the packaging and pop onto a baking tray.

b) Bake on the top shelf until the bread is toasted and golden, 10-12 mins.

a) In the meantime, combine in a medium bowl the coleslaw mix and mayo. Season with salt and pepper

b) Grate the cheese.

c) Once cooked, remove the pork from the oven, then discard the foil and any cooking juices. Use two forks to gently break apart the pork.

a) Once baked, allow the bread to cool, 5 mins, then slice it in half once lengthways, then again widthways.

b) Spread the apple and sage jelly over each lid and base of the baguette halves.