Half of the cooked pulled gammon, heated up (see slow cooker pulled gammon recipe)
4 brioche burger buns
600g potatoes, cut into wedges
300g reduced fat coleslaw
2 tsp paprika
1 tsp garlic granules
Optional for topping the brioche rolls: 1 tbsp butter, melted
1 tsp garlic purée
1 pinch of dried parsley
Method
Coat the wedges with a few sprays of oil, the paprika and the garlic granules then place them in the oven and cook at 180°C for 40 minutes, turning halfway through. The potatoes should be crispy on the outside and cooked on the inside
Toast the bottom of the brioche buns in the oven for 2-3 minutes
Assemble the burgers by topping the brioche buns with the pulled gammon, followed by the coleslaw then the top of the bun
(Optional) Mix together the melted butter, the garlic purée and the dried parsley in a small bowl and brush onto the tops of the brioche rolls, returning them to the oven for 2 minutes
