Sluttishly Savoury: Pork and Stilton Sliders with Spicy Apple Sauce

A good burger is just what the doctor ordered - but if the burger is in adorable teensy mini-form then I'm pretty much set for life.

Sliders - for those of you not au fait with these American beauties - are just that: a miniature burger in all the usual burgery glory.

You can get them in all forms at this time of year - the Marks and Spencer advert being a prime example of that with their beef and jalapeno sliders - and these pork and stilton sliders are wintry,  warming and spicy: the perfect Christmas treat for parties and lazy dinners alike

Pork and Stilton Sliders (makes 8)

You will need:

• 400g lean pork mince
• 1 red onion
• 1 handful chopped fresh sage
•  90g finely crumbled stilton
• 1 healthy glug of port (optional)
• 1 beaten egg
• Mini burger buns.

For the sauce:

• 4 cooking apples, peeled and chopped
• 1 tsp nutmeg
• 1 tsp cinnamon
• 3 cloves
• 2 tbsp brown sugar
• 200ml cider

Make it!

• In a large mixing bowl, shove the pork mince, red onion, sage, Stilton, and port (if using) together and give it a good mix. If using the port, drain any excess after letting it marinate for an hour if so (if possible - if not, a good fifteen to thirty minutes should be fine).
• In a saucepan, mix together all the ingredients for the apple sauce. Then set over a moderate heat, and allow to simmer for ten to fifteen minutes until the apples are all soft and gooey. Keep on a low heat while you cook the sliders.
• Add the beaten egg to the mixture to help keep it all together, then form the slider mix into 8-10 little patties and set aside.
• Heat some oil over a medium heat (I used olive, but sunflower works just as well) in a frying pan, and when it's really hot slap three or four patties at a time into the pan and allow to sizzle for 2 minutes either side. Then do a further two minutes on each side (so 8 minutes in total), or until fully cooked through.
• Take the apple sauce off the heat, and slather it over the sliders in a mini burger bun. Serve with something hearty and tasty - I used our gorgeous braised cabbage recipe but added about four peeled and chopped beetroots.