Muddy Stilettos


<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1200" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/230220_GP_BriocheBuns_23-copy.jpg" alt="" class="wp-image-84071" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/230220_GP_BriocheBuns_23-copy.jpg 1000w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/230220_GP_BriocheBuns_23-copy-500x600.jpg 500w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/230220_GP_BriocheBuns_23-copy-833x1000.jpg 833w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/230220_GP_BriocheBuns_23-copy-438x525.jpg 438w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>You can rely on London&#8217;s top notch butchers Ginger Pig to create an entire cook book of seasonal dishes you really want to eat – <em><a href="https://www.amazon.co.uk/Ginger-Pig-Christmas-Cook-Book/dp/1784729191/ref=sr_1_1?crid=2YG18Y4138ABZ&amp;keywords=ginger+pig+christmas+cook+book&amp;qid=1702474332&amp;sprefix=ginger+pig+christmas+cook+book%2Caps%2C194&amp;sr=8-1" target="_blank" rel="noreferrer noopener">Ginger Pig Christmas Cook Book</a></em> (Ooctopus, £25). And when it come to turkey leftovers, these guys have nailed it. Make this bad boy with turkey, but you it works just as well with slow-roasted pork or shredded chicken. S squirt of hot sauce wouldn’t be a bad idea and neither would a side of fries. Don&#8217;t forget the slaw – like the Ginger Pig Sprout and Fennel Slaw (see page 119) or Red Cabbage Slaw (see page 118) – you could use it in place of or along with the slaw below, but do add a little mayo for creamy richness. Just like a puppy in wrapping paper, this book is not just for Christmas, it&#8217;s for life. </p>



<h2 class="wp-block-heading" id="h-let-s-cook">LET&#8217;S COOK</h2>



<p><strong>Serves 4</strong></p>



<p><strong>Takes 30 mins</strong></p>



<h3 class="wp-block-heading" id="h-ingredients"><strong>INGREDIENTS</strong></h3>



<ul>
<li>400g (14oz) leftover cooked turkey, chicken or slow-cooked pork, finely shredded using</li>



<li>2 forks</li>



<li>150ml ( ¼ pint) good-quality barbecue sauce</li>



<li>100ml (3 ½ fl oz) water or homemade chicken or turkey stock</li>



<li>4 brioche burger buns</li>



<li>Good-quality mayonnaise, for spreading</li>



<li>Burger pickles (sweet pickled cucumbers), sliced</li>



<li>Pickled jalapeños, sliced (optional)</li>
</ul>



<h3 class="wp-block-heading" id="h-for-the-slaw">FOR THE SLAW</h3>



<ul>
<li>100g (3 ½ oz) finely shredded sweetheart, red or white cabbage, or even raw Brussels sprouts (very well shredded)</li>



<li>1 small carrot, peeled and very finely shredded</li>



<li>1 shallot or spring onion, very finely sliced</li>



<li>2 teaspoons cider vinegar, or more to taste</li>



<li>¼ teaspoon fine salt, or more to taste</li>



<li>¼ teaspoon sugar, or more to taste</li>



<li>1 tablespoon mayonnaise</li>



<li>Freshly ground black pepper</li>
</ul>



<h3 class="wp-block-heading" id="h-method">Method:</h3>



<p>Place the shredded meat, barbecue sauce and water or stock in a saucepan and set over a medium heat. Cook, stirring, until hot through. Keep warm.</p>



<p>Make the slaw by stirring all the ingredients together. Taste and add more vinegar, salt or sugar, if needed – it should be tangy, creamy and crisp.</p>



<p>Split the buns and lightly toast the cut sides. Smear each side lightly with mayonnaise.</p>



<p>Place a portion of slaw onto a bun half, then top with hot pulled meat. Add a few slices of the pickles and jalapenos, if using, and then park the bun lid on top. </p>



<p>Serve straightaway.</p>


Christmas leftovers? Try these Ginger Pig pulled turkey buns

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