PULLED BBQ CHICKEN SLIDERS WITH ZINGY SLAW

Serves 4

2 boneless and skinless chicken breasts

1 cup BBQ sauce 50 grams butter, at room temperature

2 garlic cloves, crushed 1 tablespoon dried mixed herbs

8 pack slider buns

Preheat the oven to 180°C. 200g mozzarella, grated 1 teaspoon white sesame seeds 1 teaspoon black sesame seeds

Zingy slaw

1/8 white cabbage, finely sliced

1 tablespoon sour cream juice of 1 lemon

Bring a pot of water to the boil and add the chicken breasts. Poach until cooked through and succulent (about 10–12 minutes, depending on the size of the breast). If unsure it is cooked through, slice into the breast to check there are no pink bits remaining. Remove the chicken from the water and shred it using a fork and a sharp knife then put into a large bowl along with BBQ sauce. Season with salt and pepper then stir until well combined.

Put the butter, garlic and dried mixed herbs into a small bowl and mix well.

Grab the sliders and using a sharp bread knife, cut in half, keeping them all together in one mass (if your slider buns are already separated, that’s fine – just fill them one by one). Spread the BBQ chicken mix all over the bottom side of the slider buns, cover with mozzarella, then place the top side of the slider buns on top. Generously brush over the herby, garlicky butter, sprinkle over sesame seeds, then chuck into the oven for 15–20 minutes, or until golden brown and the cheese has melted.

For the zingy slaw, put the cabbage, sour cream and lemon juice into a large bowl. Stir through. Pull o an individual slider (if still attached), lift the lid and pop some of the zingy slaw inside, or just serve it on the side.