This Shelf Love feast centres around brioche buns filled with a choice of pulled pork or jackfruit and mushroom vindaloo, marinaded in chilli and coconut, then slow-cooked. Slaw is topped with moreish turmeric cashews, while aioli is swirled with mango chutney. Sides feature feisty pickled onions and cooling curried yoghurt, and lime posset is topped with Aleppo chilli mango and sweet Bombay mix.