Tangy cabbage slaw

This adds freshness and crunch to the softness of the buns and meat – a heavenly combination.

Serves 12-16 Prep 15 mins No Cook 12p a portion 262 kcals, 24g fat, 4g sat. fat, 7g sugar

Whisk together 250ml mayonnaise, zest and juice 1 lemon, 2 tbsp cider vinegar, 2 tbsp wholegrain mustard and 1 tsp celery salt in a small bowl, then season generously. Add ¼ head white cabbage and ¼ head red cabbage, both very thinly sliced, 2 julienned carrots, 1 large diced red onion and 2 sliced sticks celery. Mix together well and chill. Will keep for 1 day.