1hr · 6 servings Ingredients • olive oil • 1 small potato • 500 g minced higher-welfare pork shoulder • 500 g quality minced beef • 4 sprigs of fresh rosemary • 6 submarine rolls • red wine vinegar • 100 g Red Leicester cheese • 50 g watercress GRAVY • 2 red onions • 1 bulb of fennel • 1 heaped tablespoon plain flour • 100 ml porter or stout • 1 litre quality organic chicken stock • 1 tablespoon HP sauce • 1 tablespoon tomato ketchup • 1 tablespoon Worcestershire sauce • 1 teaspoon English mustard • 1 tablespoon mango chutney Method • 1. Preheat the oven to 200ºC/400ºF/gas 6. Lightly oil a large roasting tray. • 2. Peel and coarsely grate the potato, then place in a bowl with the minced pork and beef. Scrunch together, then use wet hands to divide and roll the mi