The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
240 grams
British Pork Mince
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 sachet(s)
Mexican Style Spice Mix
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
2 unit(s)
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
120 grams
Coleslaw Mix
20 grams
Baby Leaf Mix
32 grams
Mayonnaise
(Contains Egg, Mustard)
100 milliliter(s)
Water
1 tsp
Sugar
Heat in a frying pan on medium-high heat (no oil). Once hot, fry the pork mince, 5-6 mins.
Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Meanwhile, grate the cheese.
Add in the Mexican style spice mix, tomato puree, chicken stock paste, water and sugar for the sauce (see pantry for both).
Simmer the sauce for 2-3 mins.
Meanwhile, Slice the buns down through the middle (but not all the way through).
Next, in a bowl combine the slaw, baby leaf and mayonnaise. Season with salt and pepper. TIP: Don't add the leaves too early or they'll go soggy!
Transfer the hot dog buns to your plates.
Fill with your mince and sprinkle over the cheese.
Serve your baby leaf slaw alongside.
Enjoy!