HOT CROSS BUN BURGER

SAVOURY buns are all the rage — but we’ve gone a step further than M&S’s cheese and onion hot cross buns by stuffing roast lamb inside a bun.

YOU’LL NEED: Lamb shoulder (slow roasted for 3 hours so it falls apart), red onion, pomegranate seeds, watercress and mayonnaise. One bun per serving.

WHAT TO DO: Slice each bun in half and lightly toast the inside under a hot grill. Spread mayonnaise on the bottom, top with watercress and onion, then the meat, followed by pomegranate seeds and the toasted top.

VERDICT: The sweet bun goes well with the melt-in-themouth meat and tangy salad. The raisins and spices give it a Middle Eastern street food flavour. 9/10