Barbecue pork buns

1. Heat the oven to 200C/180C fan/gas 6. Stir the sugar into the bread mix in a large bowl, add water as the pack directs, and bring it together with a wooden spoon. Knead on a lightly floured surface for 5 minutes until smooth, then sit it in a large bowl, cover with oiled cling film, and leave somewhere warm until doubled in size.
2. Meanwhile, heat the oil in a pan and fry the bacon until crisp, about 5 minutes. Add the ginger and garlic and fry for 1 minute until soft, then stir in the soy, honey and tomato purée (you can make this up to 3 days ahead).
3. Turn out the dough, knead it briefly, and divide into 12 even balls. Flatten each one with your hands, put a teaspoon of filling in the centre, draw the dough up and pinch it shut like a purse, then turn it over onto a large baking sheet.
4. Cover with oiled cling film and leave to rise for about 30 minutes until pillowy.
5. Brush with beaten egg and bake for 20 minutes until golden.
6. Serve warm with dipping sauce.

Tips from the ZestyPlate Kitchen

• Wait until the dough has properly doubled before shaping. That's what gives you light, airy buns.
• Cool the filling first. Warm filling can melt its way through the soft dough as you wrap.
• Pinch the dough into a tight purse so nothing leaks out during baking.
• An egg wash before baking is what gives you that glossy, golden bakery finish.