Pulled Pork & Roast Cherry Tomato Sub

• Meanwhile, pick thyme leaves. Place snacking tomatoes and thyme on a second lined oven tray. • Add the balsamic vinegar, a pinch of salt and a drizzle of olive oil. • Toss to coat, then roast until blistered, 15-20 minutes.

TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead.

• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Add pulled pork, the butter, sweet & savoury glaze and a splash of water and cook, breaking up pork with a spoon, until browned and warmed through, 2-3 minutes.

• Meanwhile, place bake-at-home ciabatta directly on an oven wire rack and bake until heated through, 3 minutes.

• While ciabatta is baking, thinly slice pear. • In a large bowl, combine mustard cider dressing and a drizzle of olive oil. Season with salt and pepper. • Add pear and salad leaves. Toss to coat. Top with shaved Parmesan cheese.