First, make your pickles. Start by slicing the carrot and cucumber into small batons (sticks) with a knife or a julienne peeler. Slice one jalapeño thinly and save the other for garnish.

In a small saucepan, add 240ml water, 240ml white vinegar, 1 tsp salt, 1 tbsp sugar, 1 tsp black peppercorns. Bring to a boil and then turn off the heat.

To make the marinade, mince a thumb-sized piece of ginger and one or two garlic cloves.

Then, whisk together 2 tbsp of olive oil, 3 tbsp tamari, the juice and zest of half a lime, the garlic and ginger, 2 tbsp of lemongrass paste and some black pepper.

Add one 220g pack of Eatplanted Pulled Pork to the marinade and set aside to marinate while you make the rest of the fillings.

To make the paté, add 1 pack of Eatplanted Pulled Pork to a blender with 85ml of water. Add 1tbsp soy sauce, 1 tsp miso, 2 tsp Moscatel or sherry vinegar, 1 stock cube and 2 tsp butter. Blend to a paté, season to taste and adjust the consistency with a little more water if you like.

Mix the mayonnaise with the sriracha in a small bowl.

Slice the remaining chilli, the spring onion and pick some coriander leaves for your garnish.