Melty Sloppy Joe Sliders, Gem Wedge Salad

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and finely dice the brown onion[s]

Dice the carrot[s] finely

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the diced onion and carrot and cook for 4-5 min or until starting to soften

Meanwhile, boil a kettle

Dissolve the beef stock cube[s] in 250ml [450ml] boiled water

Tear the mozzarella into large pieces

Pat the torn mozzarella with kitchen paper, pressing down very firmly so that the mozzarella is nice and dry 

Once the vegetables have softened, add the beef mince with a grind of black pepper and cook for 4-5 min or until starting to brown, breaking it up with a wooden spoon as you go

Cut the mini brioche rolls in half

Add the bottom halves to a baking tray and put them in the oven for an initial 3-4 min or until starting to brown

Tip: cooking them first stops the sliders from being soggy! 

Meanwhile, add the beef stock and tomato paste to the pan and cook for 5-6 min further or until the sauce has thickened to a ragù-like consistency

Once browned, top the brioche bottoms with the beef mixture (pile them high!) and torn mozzarella

Return the tray to the oven for 5-7 min or until the mozzarella is starting to melt

Once the mozzarella has started to melt, top with the brioche tops and return to the oven for 2-3 min further – these are your melty sloppy joe sliders

Meanwhile, combine the mayonnaise, white wine vinegar and dried oregano in a small bowl – this is your creamy dressing

Cut the little gem lettuce[s] into quarters lengthways – these are your gem wedges