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Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.More About Nick Nairn
For the slaw, mix everything together well and leave for the flavours to develop.
Cook your pancetta slices in a little oil until crispy. Set aside.
For the burger, make sure the frying pan is still hot. Add a little more olive oil and fry the burger, allowing to colour well on the outside and turning a couple of times.
Heat the grill. Remove the burger and leave to rest for a minute.
Toast your brioche bun under the heated grill. Place the burger on a baking sheet, top with a couple of slices of pancetta then a slice of cheese. Pop back under the grill for 30 seconds or so, to melt the cheese.
Stir the coleslaw and add a generous heap to your burger, close the bun and serve immediately