Having thoroughly enjoyed the Wood Pigeon the night before, I cooked up a big batch with the intention of having a couple cold for lunch.
That worked out great ...
Simple shred some things you love eating and layer thinly sliced meat over.
I went for red cabbage, red onion, sweet red pepper, some shredded lettuce, pickled garlic, pickled chilli and dropped a few cockles in, along with some streaky bacon.
When it came to eat, I sloshed a good helping of chilli and garlic sauce over to wet it all up.
