Mexican Style Spiced Pork Loaded Buns

a) Meanwhile, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

c) Meanwhile, peel and grate the garlic (or use a garlic press).

a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: It's cooked when no longer pink in the middle.

b) Add the garlic, tomato puree and Mexican style spice mix. Cook for 30 secs.

c) Stir in the chicken stock paste, ketchup and water for the sauce (see pantry for both amounts). 

d) Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins. 

a) Meanwhile, heat your grill to high. Grate the Cheddar. 

b) Slice the buns top down through the middle (but not all the way through) and pop them onto a baking tray. Set aside for now. 

c) Once the mince has thickened, taste and season with salt and pepper as required. Remove from the heat. 

a) Once the potatoes are cooked, drain in a colander and run under cold water to cool them down. Allow them to drain thoroughly. 

b) Meanwhile, a few mins before everything's ready, pop the buns under the grill to warm through, 2-3 mins.

c) Once drained, pop the potatoes into a large bowl along with the mayo and honey and mustard dressing. Season with salt and pepper and mix together.