Smoky BBQ pork buns with crushed avocado

• olive or rapeseed oil↗1 tbsp tbsp
• fennel seeds2 tsp tsp
• pork mince↗500g g
• sweet paprika↗2 tsp tsp
• passata↗2 x 390g cartons

  with onion and garlic

• good-quality barbecue sauce↗100g g

  (we used Stokes)

• pinto or black beans↗400g can g

  drained

• ripe avocados↗2
• lime↗1

  juiced

• French stick↗4-6 rolls or a

  and grated cheddar, to serve

Step-by-step instructions

1. 1

   Heat the oil and fennel in a pan for about 1-2 mins until sizzling. Add the pork and fry until starting to brown in places, breaking it up with your spoon as it cooks. Add the paprika, passata and some seasoning. Cover the pan with a lid and simmer gently for 30 mins, then cook with the lid off for another 15 mins until the mince has broken down and the sauce is thick. Stir through the barbecue sauce and add the beans, then cook for 1 min until warmed through. Turn the heat off but leave on the hob for up to 3 hrs. Can be chilled for up to two days, or frozen for up to two months. Reheat individual portions in the microwave or in a smaller pan.

2. 2

   Halve the avocados and scoop the flesh into a bowl. Add the lime juice and some salt. Squash the avocados in your palms through your fingers to make a chunky, crushed guacamole consistency – this is a great job for kids. If you don’t want to use your hands, use a fork instead. Cover the surface directly with cling film to prevent it from browning. Can be chilled in the fridge for up to a day. Serve the pork mince piled into buns or with a French stick, with the avocado and some grated cheese.