Delicious pulled chicken slowed cooked for a few hours allowing the flavours of all ingredients to develop. The chipotle sauce makes this dish slightly spicy and the homemade barbecue sauce gives the perfect sweetness to this dish. It comes in a combo with 2 x brioche buns per person and coleslaw dressing to be added to your coleslaw salad that can be made by shredding some cabbage and carrots or purchased ready made at any supermarket. Also delicious with iceberg lettuce.

A favourite dish at birthday parties and very casual dinner parties. Not only loved by adults but kids too ! I am sure you and your family will love this delicious dish!

Homemade with ❤️ by Helen

• INFO
• YOUR COOK
• SERVE WITH

• Contains: Milk and Milk Products, Sesame seeds and sesame seed products, Eggs, Cereals containing gluten and their products including wheat, rye, barley, oats, spelt

  Ingredients: Chicken, olive oil, onions, garlic, paprika, chipotle sauce, passata, homemade barbecue sauce ( garlic, onions, apples, tomatoes, plums, brown sugar, smoky paprika, Worcestershire sauce, tomato paste, apple cider vinegar, treacle, bay leaf), brown sugar, lime, Brioche burger buns: wheat flour, eggs, sugar, water, rapeseed oil, sugar, yeast, milk, butter, salt, emulsifier, rye flour, sesame seeds. Coleslaw dressing: sour cream, mustard, mayonnaise, celery seeds, pickling liquid
  
  Reheating Instructions:

  Chicken: Defrost chicken in the microwave or overnight in the refrigerator. Heat slowly until piping hot and then enjoy with your coleslaw mix and brioche buns.

  Coleslaw sauce: defrost sauce overnight in the refrigerator. Shake or stir well. Add sauce to your coleslaw salad mix and mix well.

  Brioche buns: defrost them overnight or from frozen: just place sliced bun sides in the toaster for a few seconds to heat them up. Do not leave them in toaster for too long as they can burn easily. Otherwise place them in oven 180*C for 5 mins.

• 👩🏻‍🍳Hi, I'm Helen. I have been fascinated with cooking and baking since I was little. My first cooking memories are learning ingredients and flavours with my grandmother, in the South of Brazil. I was very young when I baked my first cake, I loved it so much that I would swap any other activity planned to stay at home baking. All my neighbours were always expecting that delicious treat on the weekends.

  I graduated from Tourism and Hospitality in 2004 and have been working in the events and hospitality industry since 2002. Firstly as an event planner, creating several theme parties and exhibitions, developing menus with chefs and mixologists. This was my pathway for diverse and inventive gastronomy. I moved to London in 2004 to acquire more knowledge and develop my career. While in London, I had the opportunity to travel to many different countries and get to know their beautiful culinary. Tasting their flavours and bringing that to my kitchen is one of my biggest passions.

  I don’t have one style of cooking. When it comes to cooking, I follow a simple philosophy of believing all products should have great flavour, great texture and also be beautiful to look at. I love using natural wholefood ingredients, organic dairy, free range eggs, seasonal fruit and vegetables, nuts, seeds, dried fruits, spices and many more. I love creating delicious food and recipes that satisfy all our senses and bring people joy! Here in Australia, I have my own catering business, focused on healthy options, avoiding processed food, refined sugars and fried products.

  For me, cooking means bringing joy to someone. It is my own way of bringing happiness.

• These burgers are perfect on their own or with some oven bakes potato wedges! Just remember to grab some cabbage or lettuce, or you can just grab a bag of the shredded coleslaw base from the supermarket to mix with my dressing.