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Whip up a homemade BBQ sauce with cupboard ingredients and use it to coat leftover roast pork in this fabulous nachos recipe, served with a fresh, crunchy slaw. See method
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Preheat the oven to gas 7, 220°C, fan 200°C Fan. To make the sauce, mix the ketchup, vinegar, sugar, Worcestershire sauce and maple syrup in a large bowl. Add the pork and toss through to coat.
Scatter half the tortilla chips over the base of a large ovenproof dish or roasting tin. Top with half of the grated cheese, then repeat the layers and top with the pork and BBQ sauce, leaving a few tbsp sauce to drizzle over at the end.
Bake in the oven for 12-15 mins until the cheese has just melted and pork is hot through.
While the nachos are baking, make the slaw: mix all the ingredients (except the extra spring onions) well, then add a few tbsp water to loosen the dressing if needed.
Remove the nachos from the oven and top with chilli, if using, and the extra sliced spring onions.
Serve the nachos warm with the fresh slaw on the side and lime wedges to squeeze over, if you like.
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