A very British spin on a classic Chinese dish - this fusion toastie made an appearance in Heston's 80s Feast

Makes enough for 8 toasted sandwiches


  • 2 tablespoons dry sherry
  • 1 tablespoon soy sauce
  • 250g lean pork, cut into 1cm cubes
  • 2 tablespoons oil
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 1 teaspoon finely chopped green ginger (optional)
  • 1 carrot, cooked and chopped
  • ¾ cup pineapple pieces
  • 2 tablespoons sugar
  • 1 tablespoon white vinegar
  • 1 tablespoon tomato sauce
  • 1 tablespoon dry sherry
  • 2 tablespoons cornflour blended with ½ cup water
  • 1 tablespoon plain flour
  • 1 tablespoon corn flour
  • Oil for frying
  • Method1. Place the sherry, soy sauce and pork in a bowl. Stir and allow to stand for 15 minutes.2. Heat the oil and fry the pepper and onions for 2 minutes. Add ginger, carrot, pineapple, sugar soy and tomato sauce, vinegar and sherry.3. Bring the mixture to the boil. Stir in blended cornflour and cook for one minute.For added flavour, use melted bacon dripping brushed onto the outside of the bread.4. Toss the pork in combined flours. Heat the oil in a saucepan and fry the pork until golden brown. Drain well n absorbent paper. Combine the pork and sweet and sour sauce. Use 2 tablespoons of mixture as a filling for each toasted sandwich.5. Butter the outsides of the bread and place two slices, buttered side down in the sandwich toaster. Use 2 tablespoons of the mixture as a filling for each toasted sandwich. Top with the remaining slices of bread (buttered side up). Toast for 2 minutes. Serve with a chilled glass of your favourite wine.© Breville Snack 'N' Sandwich Toaster recipe book