Garlic & fennel slow-roasted pork baps with apple sauce & garlic mayo

We serve these baps at Hampstead’s Christmas fair and also make them for Sunday lunch throughout the winter. Meltingly tender pork meat and crispy crackling are piled inside a soft bun with lashings of tart sauce or chutney. The pork itself is also good for a dinner dish served with stir-fried kale. Any leftovers can, of course, be used to fill the baps the next day.