Sauté All vegetable for 3-4 minutes, add Pork mince and sauté for another 10 minutes to get the flavour out of the meat, then add Maggi liquid seasoning, Dark soya sauce, Oster Sauce and all-purpose seasoning, then add Pork stock and Red Kidney beans, then reduce to a rich consistency. Transfer to into gratin dish, then add cheddar on top of pork mince put in oven for 1-2 minute or until golden brown. Then add Piccalilli Pickles and Hot tomato Salsa and green onion as per the photograph.