Bagels with Shaved Pork, Fennel and Lime Salad

Pork: Trim any silverskin and excess fat from the pork. Slice lengthways to open out like a book, without cutting all the way through. Season.

Combine the lemon zest, garlic, rosemary and olive oil in a bowl and spread over the cut side of the meat. Fold one side back over and tuck the thin end of the fillet under. Secure at 2 cm intervals with kitchen string. Season.

Heat a sauté pan with a little olive oil and cook the pork on all sides for 12 minutes or until just cooked through. Transfer to a plate to rest and cool.

Salad: Trim the stalks off the fennel and cut the bulb into quarters. Slice the fennel very finely. A mandolin is perfect for this. Whisk the mayonnaise, garlic, lime zest and juice and chilli in a large bowl. Add all the salad ingredients and toss to combine. Season.

Remove the string from the pork and slice as thinly as possible on the diagonal.

To serve: Halve the bagels and butter each side. Top with sliced gherkin, shaved pork and fennel salad. Makes 4 regular or 8 mini bagels.