Pork and stuffing baguette

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Step 1

Put the grill on a medium heat, to warm up, while you make your sticky pork sauce.Â

Step 2

Mix 5tsps honey, 4tsps mustard, 3tsps oil, a good squeeze of lemon, and a big pinch of salt in a bowl. Add in a couple crushed cloves of garlic, or one big one.

Step 3

Use a spoon, or your fingers to spread the mixture, evenly over the pork steaks.

Step 4

Stick them under the grill, and get to grips with your stuffing.Â

Step 5

I’m not ashamed, I use Paxo sage & onion instant stuffing mix. It tastes like school food and nothing makes me feel cosier!Â

Step 6

Just follow the instructions on the box, mix it with boiling water & bung it in the oven.Â

Step 7

If, like me, your oven and grill are one in the same, I just put it in on the middle shelf. You don’t want it particularly crisp anyway, as you’ll be using it as sandwich filling.Â

Step 8

Grab your baguette and rip/slice/chop it into manageable chunks.Â

Step 9

Add a generous scoop of mayonnaise and apple sauce.Â

Step 10

Check on your pork. It should be browning nicely, the fat crisping, and excess sticky sauce dripping through the bars bellow.Â

Step 11

Turn it over, shove it back in and give it about 10 mins more, or until it looks equally tanned