Fill a kettle and bring to the boil. Preheat the oven to 200°C/180°C fan-forced. Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, boiling water and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving, stirring every now and then to speed up the pickling process.

Bring a medium saucepan of water to the boil. Cut the apple into thin matchsticks. Thinly slice the long red chilli (if using). Cut the corn cob in half. Add the corn to the saucepan of boiling water and cook until tender and bright yellow, 5 minutes. Drain.

In a medium bowl, combine the garlic aioli, white wine vinegar, slaw mix, chilli (if using) and apple. Season with salt and pepper and toss to coat.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pulled pork and cook until slightly crisp, 2 minutes. Add the BBQ sauce and cook, stirring, until combined and caramelised, 1 minute.

Place the bake-at-home burger buns on a wire rack in the oven until heated through, 3 minutes.

Drain the pickled onion. Slice the burger buns in half and fill with the creamy apple slaw, BBQ pulled pork and pickled onion. Serve with the corn (spread with a little butter if you like!) and any remaining slaw.