Smoky BBQ pork buns with crushed av­o­cado

SERVES 4-6 PREP 5 mins COOK 1 hr 15 mins EASY G

BBC Good Food - - Easy Seasonal -

1 tbsp olive or rape­seed oil

2 tsp fen­nel seeds

500g pork mince

2 tsp sweet pa­prika

2 x 390g car­tons pas­sata with onion and gar­lic

100g good-qual­ity bar­be­cue sauce (we used Stokes)

400g can pinto or black beans, drained

2 ripe av­o­ca­dos

1 lime, juiced

4-6 rolls or a French stick and grated ched­dar, to serve

1 Heat the oil and fen­nel in a pan for about 1-2 mins un­til siz­zling. Add the pork and fry un­til start­ing to brown in places, break­ing it up with your spoon as it cooks. Add the pa­prika, pas­sata and some sea­son­ing. Cover the pan with a lid and sim­mer gently for 30 mins, then cook with the lid off for another 15 mins, un­til the mince has bro­ken down and the sauce is thick. Stir through the bar­be­cue sauce and add the beans, then cook for 1 min un­til warmed through. Turn the heat off but leave on the hob for up to 3 hrs. Can be chilled for up to two days, or frozen for up to two months. Re­heat in­di­vid­ual por­tions in the mi­crowave or in a smaller pan.

2 Halve the av­o­ca­dos and scoop the flesh into a bowl. Add the lime juice and some salt. Squash the av­o­ca­dos in your palms through your fin­gers to make a chunky crushed gua­camole con­sis­tency – this is a great job for kids. If you don’t want to use your hands, use a fork in­stead. Cover the sur­face di­rectly with cling film to pre­vent it from browning. Can be chilled in the fridge for up to a day. Serve the pork mince piled into buns or with a French stick, with the av­o­cado and some grated cheese.

GOOD TO KNOW fi­bre • 2 of 5-a-day

PER SERV­ING (6) 468 kcals • fat 22g • sat­u­rates 6g • carbs 39g • sug­ars 11g • fi­bre 7g • protein 25g • salt 1.1g

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