DIY Char Siu-Style Lean Pork Buns, Pickled Slaw & Ginger Mayo

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add 100ml [150ml] [200ml] milk to a large bowl and microwave for 15 secs or until slightly warm

Add your dried yeast to the bowl with the warmed milk and 1/2 tsp [1 tsp] [1 1/2 tsp] sugar

Mix it all together and set aside for 5-10 min for the yeast to develop

Meanwhile, heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add your mince (remove the paper if required!) and cook for 5-6 min or until beginning to brown, breaking it up with a wooden spoon as you go

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely grate your ginger

Once beginning to brown, add the chopped garlic and half the grated ginger (you'll use the rest later!) with your ground smoked paprika, hoisin sauce and soy sauce

Cook for 2 min or until fragrant and cooked through (no pink meat!)

Trim, then slice your spring onion[s]

Once fragrant, add the sliced spring onion and set aside for later – this is your char siu-style mince

Add your pizza base mix to the bowl with the yeast

Gradually add up to 75ml [115ml] [150ml] milk (you may not need all of it), a little at a time, and gently mix with a plastic spatula until a sticky dough ball has formed

Tip the dough ball out onto a work surface with a dusting of flour

Toss the dough ball in the flour until coated, rounding the ball as you go and knead it, with floured hands, for 2 min or until smooth and softened

Cut the kneaded dough ball into 3 pieces per person

Shape into balls and roll each out to approx. 10cm wide with a rolling pin

Divide the char siu-style mince between the rolled dough balls

Bring the edges of the dough together and firmly pinch until fully sealed – these are your buns

Transfer the buns to a baking paper-lined baking tray (or two!), seal-side down

Brush the buns with milk and top with half your toasted sesame seeds (you'll use the rest later!)

Put the tray[s] in the oven and cook for 12-18 min or until the buns are puffed up and browned – these are your char siu-style buns

While the buns are cooking, combine your rice vinegar with 1/2 tsp [1 tsp] [1 1/2 tsp] sugar in a medium bowl

Add your carrot, carrot & cabbage slaw mix and give it a good mix up – this is your quick-pickled slaw

Combine the remaining grated ginger and mayo in a small bowl with the remaining toasted sesame seeds and a small splash of water – this is your ginger mayo dip