We particularly like roast pork or char su, which can be purchased at Asian cafes, as fillings. Alternatively, ham or poached chicken are also good. Fried tofu can be added for some extra crunch.

6 small baguettes

120 g mayonnaise

180 g chicken liver pâté

12 slices of your favourite cooked meat

3 long red chillies, thinly sliced

60 g coriander sprigs

3 cucumbers, sliced

200 g carrot and daikon pickle

1½ tablespoons classic dipping sauce

Preheat the oven to 180°C (Gas 4). Heat the baguettes in the oven for 1 minute, then cut in half lengthways and remove some of the soft centre.

Spread the mayonnaise on the top half of each baguette and the pâté on the bottom half. Fill the centre with the cooked meat, chilli, coriander, cucumber and pickle.

Drizzle the dipping sauce over the baguette filling.