HUMMUS
This classic Middle-Eastern dip is incredibly easy to make. Keep a pot of hummus in the fridge at all times – it will make almost every sandwich posher!
SERVES 4
TAKES 15 minutes
1 tsp cumin seeds
1 tsp salt
660g (1lb 7oz) jar chickpeas (or 2 x 400-g [14-oz] cans)
1 small garlic clove, crushed
juice 1 lemon
3 tbsp tahini
3 tbsp olive oil
Toast the cumin seeds in a frying pan until fragrant. Tip out into a pestle and mortar, add the salt and grind to a fine powder.
Drain the chickpeas, reserving the liquid from the jar. Tip the chickpeas into the bowl of a food processor, add the cumin powder and garlic. Squeeze in the lemon juice, add the tahini, olive oil and about 3 tablespoons of the liquid from the jar. Pulse until completely smooth. You may have to remove the bowl and scrape down the sides with a spatula to get the hummus going, but resist the urge to add too much of the liquid as it will make the hummus too thin.
Cover and chill until required.
BOILED EGG PITTAS
Best friends with hummus, the pitta is the perfect pocket for stuffing full of all your favourite foods. Great for a posh lunch on the go.
SERVES 4
TAKES 20 minutes
1 quantity Classic Hummus (opposite)
4 eggs
2 tbsp olive oil
1 aubergine (eggplant), chopped into 1.5-cm (½-in) dice
salt and black pepper
4 pitta breads
handful flat-leaf parsley leaves
cucumber spears and pickles, to serve
Cook the eggs in a pan of boiling water for 8 minutes, then run under cold water until completely cool. Set aside.
Heat the oil in a large frying pan over a high heat and fry the aubergine cubes for 8–10 minutes, stirring frequently, until golden and soft. Remove from heat and season.
Quarter the eggs, toast the pitta breads and split. Fill with hummus, egg and fried aubergine and sprinkle with the parsley leaves. Serve with cucumber spears and pickles alongside.
ZESTY GREENS
Crisp carrot and zesty greens are a great match with creamy home-made hummus. A sandwich that’s easy to prepare but packs a veggie punch.
SERVES 4
TAKES 15 minutes
½ orange
1 tbsp clear honey
2 tsp Dijon mustard
2 tbsp olive oil
salt and black pepper
100g (3½oz) spinach, watercress and rocket (arugula) salad
1 quantity Classic Hummus
8 slices granary bread
1 large carrot, coarsely grated
Zest the orange and squeeze the juice into a large bowl. Add the honey, mustard and oil, and whisk until combined and emulsified. Season, then tip in the green leaves and toss to coat in the dressing.
Spread each slice of bread with hummus, scatter four slices with carrot and divide the green leaves over the top. Sandwich with the remaining slices of bread and cut into triangles before serving.
GARLIC BEANS
This is an open sandwich for garlic lovers everywhere. Simple to make but delicious – add an extra drizzle of olive oil at the end for ultimate indulgence.
SERVES 4
TAKES 30 minutes
200g (7oz) fine green beans
2 tbsp olive oil
2 garlic cloves, finely chopped
100g (3½oz) cherry tomatoes, halved
salt and black pepper
4 large slices crusty bread
1 quantity Classic Hummus
Cook the green beans in a large pan of boiling, salted water for 4 minutes, then run under cold water until cool. Drain and set aside.
Heat the oil in a large non-stick frying pan over a medium–high heat. Add the garlic and sizzle for a few seconds until fragrant, then throw in the green beans and toss to coat in the garlic. Turn up the heat to high and add the tomatoes with plenty of seasoning, shaking the pan for 2–3 minutes, until the tomatoes begin to break down.
Lightly toast the bread on both sides, spread with hummus and pile with garlicky beans and tomatoes. Serve immediately.
CHIP BUTTIES
If you are not familiar with the joys of a chip butty, then you really must try this recipe. You have to be generous with the butter, the salt and of course the chips. Best served with a piping-hot mug of tea and ketchup, if you like.
SERVES 4
TAKES 35 minutes, plus cooling
8 slices thick-cut white bread
softened butter, for spreading
1kg (2lb 4oz) potatoes (I used Maris Piper)
1 litre vegetable oil, for deep frying
sea salt flakes
tomato ketchup, to serve (optional)
Spread one side of each slice of bread generously with butter.
Line a couple of baking sheets with kitchen paper. Peel and cut the potatoes into thick finger-sized chips, about 6 x 1.5cm (2¼ x ½in). Place in a bowl of cold water as you go. Drain well. Cook the potatoes in a large pan of boiling, salted water for 5–8 minutes, or until just tender. Drain really well, then spread out on the prepared sheets to thoroughly dry and cool.
Pour the oil into a medium saucepan and heat to 140°C (285°F) – a cooking thermometer will help you achieve an accurate temperature. Cook the potatoes in batches for 6–8 minutes until they start to take on some colour. Remove with a slotted spoon and drain on more kitchen paper while you cook the remaining potatoes.
Increase the temperature of the oil to 190°C (375°F) and cook the chips in batches for a second time for 2–3 minutes, or until golden-brown, crisp on the outside and fluffy in the middle. Remove from the oil with a slotted spoon, drain on kitchen paper, season with salt and serve immediately stuffed between two slices of thickly buttered bread.
CAULIFLOWER
Cauliflower steaks are a great veggie sandwich filler. Charred at the edges and soft in the centre, they give the meaty variety a run for their money.
SERVES 4
TAKES 45 minutes
1 large or 2 small cauliflowers
4 tbsp olive oil, plus extra for greasing
1 tbsp smoked paprika
1 tsp ground cumin
½ tsp chilli flakes
salt and black pepper
3 fat garlic cloves, unpeeled
2 red onions, cut into wedges
5 tbsp good-quality mayonnaise
½ lemon
4 large crusty rolls
60g (2oz) rocket (arugula)
handful shop-bought crispy shallots
Preheat the oven to 200°C/400°F/gas 6.
Discard the cauliflower leaves and cut it horizontally into four thick steaks. Lightly grease a baking dish with oil and lay the cauli steaks on top. Mix the spices together with plenty of seasoning, then stir in 3 tablespoons of the oil. Pour over the steaks and use your hands to coat both sides. Add the garlic.
Roast for 10 minutes. Pick out and reserve the garlic, toss in the onion wedges and the remaining oil and return to the oven for 35 minutes, turning the steaks a couple of times. The steaks should be tender in the middle and golden on the outside.
To make the roasted garlic aïoli, squeeze the soft flesh from the papery garlic skins into a bowl and stir in the mayo. Season and set aside. Squeeze the lemon juice over the cauli steaks and onions, and gently toss the onions to coat.
Halve the rolls and chargrill, cut-side down, for a few minutes. Spread the cut sides with the aïoli. Put a handful of rocket and a cauli steak on the bottom half, followed by a spoonful of roasted onions and some crispy shallots for crunch. Sandwich with the tops and serve immediately.
SPANISH OMELETTE
Spanish omelettes are perfect for using up any leftover ingredients you might have lingering in the fridge. Feel free to experiment and add anything you like – chorizo works brilliantly for non-veggie pals.
SERVES 4–6
TAKES 1 hour
650g (1lb 7oz) waxy potatoes
2 tbsp olive oil, plus extra for drizzling
large knob butter
2 onions, finely sliced
8 large eggs
100g (3½oz) Manchego cheese
salt and black pepper
handful parsley, chopped
3 ripe tomatoes, halved
For the romesco sauce
3½ tbsp olive oil
50g (1¾oz) roasted almonds
3 roasted peppers from a jar, drained and roughly chopped
1 tbsp red wine vinegar
1 tbsp sweet smoked paprika
½ garlic clove, crushed
6 crusty rolls
100g (3½oz) rocket (arugula)
Cut the potatoes into 5-mm slices. Cook in a pan of boiling, salted water for 8 minutes, or until just tender. Drain really well and allow to steam dry. Heat the oil and butter in a large frying pan over a medium heat, then fry the onions for 10 minutes until starting to soften and turn golden. Tip in the potatoes and stir to coat with the onions. Remove from the heat and allow to cool slightly.
Preheat the oven to 180°C/350°F/gas 4. Line a high-sided baking dish with baking parchment. In a jug, beat together the eggs, grate in half the cheese and season well. Spread the potatoes and onions over the baking sheet, scatter with parsley, then pour the egg mixture over the top. Bake for 20–25 minutes, or until set and lightly golden. Put the tomatoes on a baking sheet, drizzle with a little oil, season and roast for 15 minutes.
Put all the ingredients for the romesco sauce into a food processor and blend until smooth. To serve, split the rolls, drizzle the cut sides with oil and griddle for a few minutes. Spread with the romesco sauce. Cut the omelette into squares and pop into each sandwich. Shave the remaining Manchego over the top, add a tomato half, some rocket and the top halves of the buns.
GRILLED CHEESE
Spreading the outside of the bread with mayo instead of butter means that you get an even, golden crispy outside to your oozy grilled-cheese sandwiches. The combination of melted cheese and crisp spicy kimchi is unbeatable.
SERVES 2
TAKES 15 minutes
125g (4½oz) strong Cheddar cheese
75g (2½oz) kimchi, shredded, plus extra to serve
2 spring onions (scallions), finely sliced
4 thick slices sourdough bread
2 tbsp good-quality mayonnaise
Coarsely grate the cheese into a bowl, stir in the kimchi and spring onions, and set aside.
Spread the bread with mayo on one side. Heat a large, non-stick frying pan over a medium heat. Put two slices of bread, mayo-side down, into the pan. Top each slice of bread with the cheese mixture. Top with the other slices of bread, mayo side-up.
Cook for 2–3 minutes until crisp and golden, carefully flip over and cook on the other side until the cheese is melted. Remove from the pan and serve immediately with extra kimchi on the side.
MINTY FETA
Roasting the squash with fragrant spices like cinnamon heightens its natural sweetness, which makes it a perfect match for the cool, salty feta and yogurt sauce. If you fancy a lighter sandwich, pack the ingredients into a pitta.
SERVES 4
TAKES 1 hour
1 butternut squash
2 tbsp olive oil, plus a glug
4 garlic cloves, unpeeled
1 tsp chilli flakes
1 tsp ground cinnamon
1 tsp sweet smoked paprika
salt and black pepper
2 courgettes (zucchinis), cut into 5mm slices lengthways
200g (7oz) feta cheese
100g (3½oz) thick Greek yogurt
handful mint, finely chopped
8 slices crusty granary bread
handful pitted Kalamata olives, roughly chopped
Preheat the oven to 190°C/375°F/gas 5.
Halve the squash lengthways, scoop out the seeds and cut into 1-cm (3/8-in) thick slices, then tip into a roasting tray and toss with the oil, garlic, chilli, cinnamon, paprika and seasoning. Roast for 45 minutes, picking out and reserving the garlic halfway through cooking. Gently stir the squash and continue to cook until soft and caramelised.
Meanwhile, heat a griddle pan to high. Brush the courgettes with a little oil, then cook for 3–5 minutes, turning halfway through, or until charred and starting to soften. Remove and set aside.
Squeeze the garlic out of their skins, add to a bowl and mash with a fork. Crumble in the feta and yogurt. Stir to combine, season, then add most of the mint. Set aside.
To assemble the sandwiches, spread the bread with equal amounts of the feta mixture. Divide the courgette and squash between four slices and dot over the olives and the reserved mint. Sandwich with the remaining four slices and serve.
BLUE CHEESE
This sandwich definitely won’t leave your vegetarian friends feeling short-changed. The flavours work so well and meld together to give an earthy, soft, sweet and savoury delicious, melty mess of a sandwich.
SERVES 2
TAKES 25 minutes
25g (scant 1oz) butter
4 small onions, finely sliced
2 sprigs thyme, leaves picked
1 tbsp balsamic vinegar
1 tsp sugar
salt and black pepper
4 portobello mushrooms
100g (3½oz) blue cheese
2 ciabatta rolls
1 tbsp good-quality mayonnaise
1 tsp Dijon mustard
handful watercress
Heat the butter in a large, non-stick frying pan. Add the onions and thyme and fry for 15–20 minutes, stirring occasionally, until soft and golden. Pour in the vinegar and add the sugar with plenty of seasoning. Stir for a further minute to dissolve the sugar, then remove from the heat.
Meanwhile, clean off any dirt from the mushrooms. Remove the stalks and discard. Heat a griddle pan to high. Place the mushrooms gill-side down and cook for 3 minutes. Flip the mushrooms over and cook for 2 minutes, tipping out any water that accumulates inside the mushroom cup. Fill each cup with blue cheese and cook for a further 2 minutes until the mushrooms are soft and the cheese is molten.
Split the rolls in half and toast or griddle. Mix the mayo and mustard together and spread on the base of each roll. Add some watercress, then top each with two cheese-filled mushrooms and a generous scoop of sticky onions. Serve immediately with lots of black pepper.
PARMIGIANA
Traditional melanzane alla parmigiana is made by layering up fried aubergine slices with a rich tomato sauce, mozzarella and Parmesan. It’s gooey, savoury and deeply moreish. This is all that, but in a sandwich.
SERVES 4
TAKES 45 minutes
For the tomato sauce
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp dried oregano
400-g (14-oz) can chopped tomatoes
pinch sugar
salt and black pepper
1 large aubergine (eggplant), sliced lengthways into ¾-cm (¼-in) slices
3 tbsp olive oil
4 ciabatta rolls
75g (2½oz) Parmesan cheese, grated
150g (5½oz) ball mozzarella cheese, drained and sliced
Start by making the tomato sauce. Heat the oil in a large saucepan. Fry the onion for 5 minutes, or until starting to soften and take on some colour. Add the garlic and fry for 1 minute until fragrant. Tip in the oregano and tomatoes and simmer for 15 minutes, or until the sauce has thickened slightly. Stir in the sugar and season to taste.
Heat a griddle pan or grill to high. Brush the aubergine slices with the oil and cook for 2–3 minutes on each side until charred and softened. You might have to do this in batches, keeping any cooked aubergines in a warm oven.
Preheat the oven to 200°C/400°F /gas 6. Split the ciabatta rolls in half, spooning tomato sauce over the cut sides. Sprinkle with the Parmesan, then layer the griddled aubergine over one half followed by the mozzarella. Sandwich with the top half and return to the oven for 8–10 minutes for the cheese to melt and all the flavours to meld together.
HALLOUMI
Green goddess sauce, given a creamy addition with ripe avocado, complements the salty, slightly sharp halloumi wonderfully.
SERVES 4
TAKES 20 minutes
For the green goddess sauce
1 ripe avocado, stoned and peeled
juice ½ lemon
2 tbsp Greek yogurt
1 mild green chilli, roughly chopped
½ garlic clove, crushed
handful coriander (cilantro)
salt and black pepper
250g (9oz) block halloumi cheese
8 baby plum tomatoes
olive oil
8 slices sourdough bread
Start by making the green goddess sauce. Roughly chop the avocado and put it into the bowl of a food processor with the lemon juice, yogurt, chilli and garlic. Roughly chop most of the coriander and add it to the bowl, reserving a few leaves. Season and pulse until almost smooth. Cover and set aside.
Heat a griddle pan to high. Cut the halloumi into eight slices and cook for 5 minutes, turning halfway through until charred and soft. Add the tomatoes to the pan. Griddle the tomatoes for 2–3 minutes – you just want them to begin to soften and the skins to pop. Remove, halve the tomatoes and season with a little salt and a drizzle of oil.
Griddle the bread on both sides until warm and lightly toasted. Spread four slices with green goddess sauce, then lay a couple of slices of halloumi and some tomato halves on top. Finish with a sprinkle of the reserved coriander leaves and sandwich with the remaining bread.
CROQUE-MADAME
Traditional ham is replaced here with thinly sliced, smoky spiced beetroot. The earthy beets and goat’s cheese stand up to the rich béchamel and add a welcome bite to the much-loved goo-fest that is a croque-madame.
SERVES 4
TAKES 45 minutes
8 small or 4 large beetroots (beets), scrubbed and thinly sliced
2 tbsp olive oil
1 tbsp smoked paprika
1 tsp chilli flakes
1 tbsp red wine vinegar
For the béchamel
25g (scant 1oz) butter
25g (scant 1oz) plain (all-purpose) flour
150ml (5¼fl oz) milk
1 tbsp Dijon mustard
150g (5½oz) Gruyère cheese, grated
salt and black pepper
8 slices good white bread, such as sourdough
125g (4½oz) soft goat’s cheese
4 eggs
Preheat the oven to 200°C/400°F fan/gas 6. Spread the beetroots out on a baking sheet and toss with half of the oil, the smoked paprika and chilli flakes. Roast for 25 minutes, adding the vinegar after 15 minutes, and giving them a stir. Continue to cook until the beets are tender but still have a little bite.
Meanwhile, make the béchamel. Put the butter, flour and milk in a small saucepan over a medium heat and stir continuously until you have a smooth, thick white sauce – it should take 4–5 minutes. Stir in the mustard, half the Gruyère and plenty of seasoning. Remove from the heat and set aside.
Lightly toast the bread. Spread 4 slices with half the béchamel sauce, dot over the goat’s cheese equally, then lay slices of beetroot on top. Sprinkle with a little Gruyère, saving some for the tops. Sandwich with the remaining slice of toasted bread. Heat a grill to medium. Transfer the sandwiches to a baking sheet and spread the remaining béchamel over the tops. Sprinkle with the reserved Gruyère and grill for 2–3 minutes, until bubbling and golden.
Heat the remaining oil in a frying pan and fry the eggs to your liking. Slide a fried egg on top of each croque-madame and serve immediately.
SPICY BEAN QUESADILLAS
Quesadillas are so easy to make and versatile to boot. You can add anything into these Mexican-style sandwiches, from leftover roast meat to canned fish. For best results, always add plenty of cheese.
SERVES 4
TAKES 30 minutes
For the pico de gallo
1 small onion, finely chopped
2 large tomatoes, deseeded and finely chopped
handful coriander (cilantro), chopped
salt and black pepper
2 tbsp olive oil, plus a drizzle
1 onion, chopped
1 garlic clove, chopped
1 red chilli, chopped
2 tsp ground cumin
400g (14oz) can borlotti beans, rinsed and drained
400g (14oz) can black beans, rinsed and drained
8 corn tortillas
150g (5½oz) mature Cheddar cheese, coarsely grated
soured cream and hot sauce, to serve
Start by making the pico de gallo. Mix all the ingredients in a small bowl, season and set aside.
Heat the oil in a large, non-stick frying pan over a medium heat. Fry the onion for 5 minutes until starting to soften. Tip in the garlic, chilli and cumin and continue to fry for 2 minutes, or until fragrant. Stir in the borlotti beans and 50ml (1¾fl oz) of water. Stir for a few minutes, breaking two-thirds of the beans up with the back of a wooden spoon – they should be mostly broken down with a few remaining whole. Fold in the black beans and heat through, then remove from the heat.
Heat a drizzle of oil in another large, non-stick frying pan over a medium heat. Add a tortilla and move around to coat in the oil. Top with one-quarter of the bean mixture and one-quarter of the cheese. Sandwich with a second tortilla, brushing a little oil on its surface. Cook for 4–5 minutes, carefully turning halfway through cooking until golden brown and the cheese is melting. Repeat with the remaining tortillas, beans and cheese.
Slide from the pan onto a board and cut into wedges. Serve with the pico de gallo, soured cream and hot sauce.
SESAME TOFU
This posh sandwich is all about texture: crunchy sesame crust and silky tofu are a match made in heaven in a soft, buttery brioche roll. The kimchi-sriracha mayo adds an umami hit you won’t be able to resist.
SERVES 2
TAKES 30 minutes
280g (10oz) block extra-firm tofu
2½ tbsp cornflour (cornstarch)
salt and black pepper
1 large egg
7 tbsp mixed black and white sesame seeds
3 tbsp light olive oil
½ cucumber, halved lengthways and seeds removed
2 spring onions (scallions), shredded
1 tsp sesame oil
1 tsp rice vinegar
For the kimchi-Sriracha mayo
2 tbsp shop-bought kimchi, shredded
2 tbsp Sriracha chilli sauce
1 tbsp good-quality mayonnaise
1 tbsp clear honey
2 brioche rolls
Cut the tofu into six thick slices. Wrap in kitchen paper, place a clean board over the top and leave to stand for 10 minutes.
Meanwhile, put the cornflour on a plate and season. Beat the egg in a shallow bowl and tip 5 tablespoons of the sesame seeds onto another plate. Unwrap the tofu, dust with the seasoned cornflour, then dip into the egg, shaking off any excess. Plunge into the sesame seeds and turn until coated in seeds. Set aside.
Heat the vegetable oil in a large, non-stick frying pan over a medium–high heat. Fry the tofu for 4–5 minutes, carefully turning halfway through, until the seeds are crunchy and it is hot through. Remove from the pan and season.
Thinly slice the cucumber into half-moons and mix with the spring onions, sesame oil and rice vinegar.
Mix the kimchi, Sriracha, mayo and honey together in a bowl. Split the brioche rolls and spread with the sauce. Top with a couple of slices of tofu, then pile with the cucumber and spring onions. Sandwich with the tops of the rolls and serve.
FALAFEL
Making falafels from scratch requires a little effort, but once you taste these fresh crunchy morsels you’ll be glad you didn’t plump for their shop-bought counterparts. These go really well with the Classic hummus.
SERVES 4
TAKES 1 hour, plus overnight soaking
300g (10½oz) dried chickpeas
½ tsp bicarbonate of soda
3 garlic cloves, roughly chopped
1 onion, roughly chopped
1 mild red chilli, roughly chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp sumac, plus extra to serve
handful parsley, chopped
5 tbsp plain (all-purpose) flour
salt and black pepper
150ml (5fl oz) light olive oil
For the garlic tahini sauce
6 tbsp natural yogurt
4 tbsp mayonnaise
juice 1 lemon
1 large garlic clove, crushed
4 tbsp tahini
4 fluffy white flatbreads
crisp chopped salad
pickled chillies and turnips, to serve
Put the chickpeas in a large bowl, cover with cold water and leave to soak overnight.
The next day, make the garlic tahini sauce. Mix all the ingredients together, cover and chill.
Drain the chickpeas and dry thoroughly on kitchen paper. Tip into a food processor with the bicarbonate of soda and pulse a couple of times to roughly chop. Add the garlic, onion, chilli, spices and parsley, and pulse to a coarse purée. Add the flour, season and mix well. Divide the mixture into 20 equal portions. Using damp hands, shape the mixture into little patties and place onto a baking sheet. Chill for 10 minutes.
Heat a large, non-stick frying pan over a medium heat. Add about one-third of the oil, then cook the falafels in batches for 6–7 minutes, turning halfway through, until golden and crisp. Drain on kitchen paper, then transfer to a warm oven while you fry the remaining falafels in the rest of the oil.
Serve five falafels per person on a flatbread, spoon over some of the garlic tahini sauce and some chopped salad. Eat immediately with pickled chillies and turnips on the side.
SPICY POTATOES
This sandwich is perfect any time of day or night when you are super hungry and only double carbs will do. Soft white rolls are a must here if you want the ultimate comforting experience from a sandwich.
SERVES 4
TAKES 30 minutes
3 medium potatoes
2 tsp turmeric
75g (2½oz) softened butter
2 onions, finely sliced
2 tsp cumin seeds
2 tsp mustard seeds
2 garlic cloves, finely chopped
2 green chillies, finely chopped
2.5-cm (1-in) piece ginger, peeled and finely chopped
4 medium tomatoes, deseeded and finely chopped
large handful coriander (cilantro), roughly chopped
salt and black pepper
8 small or 4 large soft white rolls
2 tbsp light olive oil
1 lime, cut into wedges
mango chutney and hot sauce, to serve (optional)
Peel the potatoes and cut into 2-cm (¾-in) dice. Put the potatoes in a pan of salted water and add half the turmeric. Bring to the boil, partially cover and cook for 8 minutes, or until tender. Drain, reserving about 1 cup of water. Return the potatoes to the pan and allow to steam-dry for a few minutes.
Meanwhile, heat half the butter in a large frying pan over a medium heat. Add the onions, cumin and mustard seeds, and cook for 5 minutes, until the onions begin to soften and the spices are aromatic. Add the remaining turmeric, the garlic, chillies and ginger and cook for 2 minutes.
Tip the potatoes into the pan with 1–2 tablespoons of the potato cooking water. Stir, breaking up the potatoes gently with the back of a spoon – you might have to add all the water to get a good texture. Gently fold through the tomatoes and most of the coriander. Season and heat through.
Split the rolls and spread with the remaining butter. Flash under a hot grill until the butter is melted and the rolls are lightly golden. Fill each roll generously with potato mixture and sprinkle with the reserved coriander. Serve immediately with a lime wedge, a dollop of mango chutney and hot sauce, if liked.
PEARS & BLUE CHEESE
This posh open sandwich would not be out of place served as an after-dinner sandwich in place of traditional cheese and crackers. Sweet, salty and thoroughly delicious.
SERVES 4
TAKES 20 minutes
25g (scant 1oz) butter
2 firm ripe pears, cored and each cut into 8 wedges
juice ½ lemon
2 tbsp clear honey, plus extra to serve
50g (1¾oz) walnuts, toasted and roughly chopped
4 slices walnut bread or your favourite nutty brown bread
150g (5½oz) blue cheese
Heat the butter in a large, non-stick frying pan over a medium heat. Once bubbling, fry the pear wedges for 5 minutes, turning frequently until they start to take on some colour. Squeeze in the lemon juice and drizzle over the honey. Turn up the heat, throw in the walnut pieces and gently shake the pan until the pears are sticky and tender and the nuts caramelised. Remove from the heat.
Lightly toast the bread on both sides. Remove from the grill, spoon over the pears and any pan juices, dot over the blue cheese and spoon the walnuts over the top. Serve immediately.
WENSLEYDALE
If you can’t find Wensleydale cheese, try a sharp sheep’s cheese, or even an aged feta. You want something sharp and salty to stand up to the intense sweetness of the roasted carrots.
SERVES 4
TAKES 1 hour
800g (1lb 12oz) carrots
2 tbsp olive oil
5 sprigs thyme, leaves picked
salt and black pepper
juice and zest 1 orange
2 tbsp clear honey
1 tsp chilli flakes
4 spring onions (scallions), finely chopped
150g (5½oz) Wensleydale cheese, grated
1 baguette, to serve
Preheat the oven to 190°C/375°F fan/gas 5.
Scrub the carrots and pat dry. Halve any large carrots lengthways, then tip into a roasting tin and toss with the oil and thyme leaves. Season and roast for 45 minutes, stirring halfway through, until golden and tender. Five minutes before the end of cooking, stir in the orange juice and zest, honey and chilli flakes.
Add the spring onions to a bowl with the cheese and stir to combine. Split the baguette in half lengthways, keeping the loaf attached at one side. Spoon the warm carrots and any of their sticky juices over one half. Sprinkle over the cheese and spring onion mixture. Close the baguette, wrap in foil and transfer to a warm oven for 5 minutes. Cut into thick slices and serve.
CAPONATA
Sweet and sour caponata goes so well with everything. Don’t be surprised if you find yourself adding a spoonful to every sandwich you make, from grilled cheese to classic burgers.
SERVES 6
TAKES 45 minutes, plus cooling
4 tbsp olive oil
1 large aubergine (eggplant), cut into cubes
1 large onion, finely chopped
3 celery sticks, finely chopped
4 garlic cloves, finely chopped
3 roasted red (bell) peppers from a jar, drained and finely chopped
400g (14oz) can chopped tomatoes
3 tbsp red wine vinegar
2 tbsp caster (superfine) sugar
50g (1¾oz) pitted black olives, roughly chopped
3 tbsp small capers, drained
2 tbsp sultanas or raisins
salt and black pepper
For the whipped goat’s cheese
240g (9oz) soft goat’s cheese
5 tbsp Greek yogurt
½ garlic clove, crushed
2 tbsp finely chopped chives
800g (1lb 12oz) focaccia
Heat 3 tablespoons of the oil in a large, nonstick frying pan over a medium–high heat. Cook the aubergine for 8 minutes, stirring frequently, until starting to soften and turn golden. Add the remaining oil and the onion and celery, and fry for 8 minutes, until almost soft and coloured. Add the garlic and cook for a further 2 minutes. Tip the red peppers and tomatoes into the pan and give everything a stir. Bring to the boil, then add the vinegar and sugar. Reduce the heat and cook for 15 minutes, stirring frequently.
Add the olives to the pan with the capers, sultanas and plenty of seasoning. Cook for a further 5 minutes. Remove the pan from the heat and allow to cool. Once cool, taste again and add a little more sugar and/or vinegar to suit your taste.
To make the whipped goat’s cheese, put the cheese, yogurt and garlic in a bowl and beat with a wooden spoon until smooth. Stir in most of the chives, reserving a few for later.
Slice the focaccia and warm in a hot oven for a few minutes. Spread with whipped goat’s cheese and generously spoon the caponata over the top. Serve immediately, scattered with remaining chives.
AFTERNOON TEA
The best afternoon tea includes a selection of delicate sandwiches and a delicious slice of cake. Assemble these sandwiches before your guests arrive and have something sweet to bring to the table for the perfect afternoon feast.
SERVES 6
TAKES 30 minutes
EGG & CRESS ROLLS
6 medium eggs
3 tbsp good-quality mayonnaise
1 tsp Dijon mustard
salt and black pepper
12 small bread rolls
cress, to serve
Cook the eggs in a pan of boiling water for 8 minutes. Drain and cool under cold water. Peel and mash with the mayonnaise, mustard and plenty of seasoning. Slice the rolls in half and spread with the egg mayonnaise, sprinkle with cress and sandwich with the lid. Serve immediately.
CUCUMBER FINGER SANDWICHES
8 slices white bread
100g (3½oz) soft cheese
salt and black pepper
½ cucumber
Lay the bread on a board. Season the cheese and beat gently with a spoon to soften, then spread over the bread.
Peel the cucumber so you have alternating stripes of peel and exposed cucumber. Thinly slice. Lay the cucumber slices on top of four slices of bread, then sandwich with the remaining bread. Trim off the crusts and cut each square into three equal-sized fingers. Serve immediately.
Pictured with Coronation Chicken Sandwiches
