• Sauté the shallots and garlic in 1 tbsp of oil until translucent and allow to cool. In a large bowl mix well with the rest of the slider ingredients and shape into patties. These should be the size of ping pong balls and then pressed to flatten.

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• Using the pan, heat the remainder of the rapeseed oil and over a moderate heat cook the pork burgers for about 7 minutes per side, until completely cooked through.

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• To assemble line up the toasted bun bases and dress with mustard, mayo, salad leaves, sliced apples, top with the burgers then slaw and add the lids.To garnish, fix a cornichon and a silverskin pickled onion on the top with a skewer

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To Serve:

• Red cabbage slaw (recipe below)

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• Small rolls

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• Mustard

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• Mayonnaise

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• Thinly sliced red apple

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• Mixed leaves

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• Cornichons

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• Silverskin pickled onions

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