TO BUY

• 150g mayonnaise
• 50ml apple cider vinegar
• 1 heaped tbsp seeded mustard
• 1 large pinch celery salt

• 2 green apples - cut into matchsticks
• 200g cabbage - shredded
• 1 fennel bulb - shredded

• 200g - 300g leftover Porchetta - sliced finely
• 4 burger buns
• 2 tbsp olive oil

TO DO:

1. Wrap sliced porchetta in foil and put in a medium oven for 15 minutes until warmed through.
2. Combine all the dressing ingredients in a large bowl.
3. Add apples, cabbage and fennel and toss thoroughly to coat.
4. Open the burger buns, brush cut sides with olive oil and grill in a hot pan, griddle or bbq until warmed through.
5. Assemble sandwiches, or serve slaw, porchetta and buns separately and let everyone dig in.