Sticky meatball baguettes with melted cheese & fennel slaw

Name: Sticky meatball baguettes with melted cheese & fennel slaw
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 arge bulb fennel, trimmed and finely sliced; 1 Pink Lady apple, cored and finely sliced; ¼ red onion, finely sliced; 1 tsp maple syrup; ½ lemon, juice; 3 tsp olive oil; 25 g pack coriander, roughly chopped, plus sprigs to serve; 300 g pack 12 free range pork meatballs; 2 green peppers, sliced; 270 g Ottolenghi Smokey Honey Marinade; 400 g flute baguette; 75 g Belton Farm Red Fox Red Leicester, grated

Perfect for relaxed summer eating, these fully loaded gooey baguettes are packed with flavours all the family will love.
Recipe by Rebecca Woollard

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Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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1 arge bulb fennel, trimmed and finely sliced
1 Pink Lady apple, cored and finely sliced
¼ red onion, finely sliced
1 tsp maple syrup
½ lemon, juice
3 tsp olive oil
½ x 25g pack coriander, roughly chopped, plus sprigs to serve
300g pack 12 free range pork meatballs
2 green peppers, sliced
270g Ottolenghi Smokey Honey Marinade
400g flute baguette
75g Belton Farm Red Fox Red Leicester, grated

Preheat the oven to 200°C, gas mark 6. Put the fennel, apple, onion, maple syrup, lemon juice, 2 tsp oil and the chopped coriander into a bowl. Season, mix, then set aside.
Heat the remaining oil in a large frying pan over a high heat and fry the meatballs for 3-4 minutes, turning often, until browned on all sides. Add the peppers and fry for 3-4 minutes, then add the marinade and cook for 7-8 minutes, until the meatballs are piping hot and cooked through, the peppers have softened and the marinade is sticky.
Meanwhile, cut the baguette into 4 pieces, slice open and pull out some of the bread inside (see tip).
Pile the meatballs and peppers into the baguettes with all the sauce, then top with the cheese. Put onto a baking tray and bake for 3-4 minutes, until the cheese has melted and the edges of the baguettes are crisp. Add some coriander sprigs to the sandwiches, then serve with the slaw on the side.