Pork & Sage Flatbreads with Cabbage & Gravy

1. In a bowl, mix pork mince with Bart Sage, Bart Onion Granules, salt, and pepper. Divide into four balls.

2. Place a flat bread on a flat surface. Press one pork ball firmly onto the centre — flatten well so it sticks and spread to the edges of the bread. Repeat for all.

3. In a large frying pan, cook chopped bacon until crisp. Add butter, then stir in shredded cabbage. Fry for 4–5 minutes until tender. Set aside and keep warm.

4. Heat a little oil in a clean frying pan over medium-high heat. Place the tortilla pork-side down. Cook for 3–4 minutes until golden and cooked through, then flip and toast the tortilla side for about 30 seconds. Keep warm in a low oven whilst you cook the remaining flatbreads.

5. Spread each flatbread with a spoonful of apple sauce over the pork side. Top with the warm bacon and cabbage mix, then drizzle generously with hot gravy. Top with a sprinkle of crispy onions.