90g shredded pulled pork (ready-made bought packs available)
One Opal apple, cored and cut into eight wedges and sprinkled with lemon juice
2 sprigs of rosemary, leaves only
Smoked paprika powder to serve
Heat the shredded pork until piping hot.
Finely chop the rosemary and sprinkle over half of each apple wedge, as if you’ve dipped it in.
Fill eight small pots each with 15g of the pork and dip the apple, rosemary end up in the pot.
Give each a twist of black pepper and a sprinkle of smoked paprika and serve hot