• Preheat the oven to 240°C/220°C fan/gas mark 9. 
• Remove all the packaging from the pork.
• Pop the pork into an oven dish and cover with aluminium foil.
• Bake on the middle shelf of the oven, 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.

• Chop the sweet potato lengthways into 1cm slices, then chop into 1cm wide chips (peeling optional).
• Pop onto a lined baking tray.
• Toss with paprika, salt, pepper and a drizzle of oil.
• Spread out in a single layer—you want them well spaced out to achieve a crispy finish.
• Roast on the top shelf until golden, 20-25 mins. Turn the tray halfway through. 

TIP: Use two baking trays if necessary.

• Halve, peel and thinly slice the onion.
• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the onion, season with salt and pepper and fry until browned, 8-10 mins, stirring occasionally.
• Reduce the heat to medium, then add half the balsamic vinegar, 2 tbsp water (per 2P) and cranberry chutney. 
• Cook until the sauce has thickened, 1-2 mins.

• Once the pork is warmed, drain the cooking liquid into a bowl and shred the meat with two forks while still in the oven dish. 
• Add a knob of butter, the Cajun spice and 2 tbsp cooking water (per 2P) to the pork. Season to taste with salt and pepper and mix well to combine.
• Spread a little aioli over the cut side of each bun.
• On the bun bases, spread the onion chutney, then add the pulled pork on top and sprinkle on the cheese.
• Bake in the oven (with the bun lids alongside) until the cheese is melted, 1-2 mins.

• Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
• Bash or roughly chop the hazelnuts.
• In a salad bowl, mix a drizzle of oil and the remaining balsamic vinegar. Season to taste with salt and pepper.
• Just before serving, add the salad leaves and toss to coat.

• Sandwich the burger closed with the bun lid and plat up with spiced sweet potato fries and salad on the side. 
• Sprinkle the hazelnuts over the salad. 
• Serve the remaining aioli alongside for dipping.