Ultimate chorizo ciabatta

Ingredients
 2 small or 1 large ciabatta
 150g pack cooking chorizo, halved lengthways
 75g pesto
 200g roasted red peppers from a jar
 handful rocket

Method
STEP 1
Heat oven to 180C/160C fan/gas 4 and put the ciabatta in to warm up. Put a griddle pan over a medium
heat and cook the chorizo for 5 mins each side or until charred and cooked through.
STEP 2
Open up the warmed ciabatta and spread the pesto on the bottom. Layer with the red peppers , then the
warm chorizo. Scatter over the rocket, sandwich the ciabatta together, cut in two and serve.

Mozzarella meatball subs

Ingredients
600g beef mince 1 rosemary sprig or 4 sage leaves, finely chopped

45g fresh breadcrumbs 125g mozzarella ball, cut into 12 pieces

½ lemon, zested and juiced 4 tbsp olive oil

1 egg, beaten 400g can passata or chopped tomatoes

6 garlic cloves, finely chopped 1 large baguette

2 tsp fennel seeds, crushed 40g parmesan, grated

Method
STEP 1

Mix the beef mince with the breadcrumbs, lemon zest, egg, half of the garlic, the fennel seeds, herbs, plenty of
freshly ground black pepper and ½ tsp salt in a bowl. Knead well to combine, then roll into 12 evenly-sized balls
(weighing around 60g each). Press your thumb deep into each ball to make a pocket, then fill each one with a piece
of mozzarella and seal inside by rolling the meatball into shape again.

STEP 2

Fry the meatballs over a medium-high heat in half the olive oil for 5-10 mins, turning regularly until well-browned
with a good crust. Meanwhile, heat the remaining olive oil in a saucepan over a medium heat and cook the
remaining garlic for 2 mins until fragrant. Tip in the passata or tomatoes, season well and cook for 10 mins until
thickened.

STEP 3

Add the meatballs to the sauce and gently simmer for 3-5mins, basting the meatballs in the sauce. Remove from the
heat, then leave to rest for 5 mins.

STEP 4

To serve, cut along the length of the baguette but not all the way through, then open it up and scoop in the
meatballs and sauce. Sprinkle over the parmesan, press the baguette shut and cut into four pieces to serve.

Herby chicken gyros

 Ingredients

 1 large skinless chicken breast  2 tbsp chopped mint, plus a few leaves to serve

 rapeseed oil, for brushing  2 wholemeal pitta breads
 small garlic clove, crushed  2 red or yellow tomatoes, sliced
 ½ tsp dried oregano  1 red pepper from a jar (not in oil), deseeded and
 2 tbsp Greek yogurt sliced
 10 cm piece cucumber, grated, excess juice
squeezed out

Method
STEP 1

Cut the chicken breast in half lengthways, then cover with cling film and bash with a rolling pin to flatten it. Brush
with some oil, then cover with the garlic, oregano and some pepper. Heat a non-stick frying pan and cook the
chicken for a few mins each side. Meanwhile, mix the yogurt, cucumber and mint to make tzatziki.

STEP 2

Cut the tops from the pittas along their longest side and stuff with the chicken, tomato, pepper and tzatziki. Poke in a
few mint leaves to serve. If taking to the office for lunch, pack the tzatziki in a separate pot and add just before
eating to prevent the pitta going soggy before lunchtime.
 Caprese sandwich

Ingredients

 4 thick slices of focaccia or 8 slices of bread, to serve

 2 tbsp basil pesto (ensure vegetarian, if needed)
 2 tsp extra virgin olive oil
 handful of rocket
 2 x 125g balls of mozzarella, sliced (ensure vegetarian, if needed)
 2 large ripe tomatoes, sliced
 small handful of basil leaves
 1⁄2 small red onion, sliced (optional)
 2 tsp thick balsamic vinegar

Method
STEP 1

If using focaccia, cut the slices across the middle so you have a total of eight slices. Spread 1/4 tbsp pesto over four
of the focaccia or bread slices, and drizzle each of the remaining four slices with 1/2 tsp olive oil.

STEP 2

Divide the rocket, mozzarella, tomatoes, basil leaves and red onion slices over the pesto-topped focaccia or bread.
Drizzle 1/4 tsp balsamic vinegar over each of the remaining slices. Sandwich the slices together, wrap up for a picnic
or serve straightaway. Best eaten on the day they’re made.

Egg & cress club sandwich

 Ingredients

 2 eggs
 2 tbsp mayonnaise
 3 slices bread
 a little butter
 ⅓ carton of cress
 2-3 slices of tomato or a lettuce leaf and a slice of ham or cheese
 crisps, to serve

Method
STEP 1

Bring a pan of water to the boil and carefully lower in the eggs. Cook for 6 mins, then cool under running water until
they can be peeled. Peel the eggs, then leave to cool completely.

STEP 2

Mash or chop the eggs, then mix with 1½ tbsp mayonnaise and some seasoning, if you like. Toast the bread.

STEP 3

Lay one slice of bread on a board. Butter it, then spread on three quarters of the egg and scatter over the cress. Add
another slice of toast and gently spread on the remaining mayo. Add the tomato or lettuce and ham or cheese (or
whichever combination you prefer). Dot the remaining egg over the top, spread gently, then top with the final piece
of toast. Cut the crusts off if you like, then gently cut the sandwich into four quarters, being careful not to squash out
the egg. Skewer each sandwich with a sandwich pick. Serve with crisps.

Pesto focaccia sandwich

Ingredients
 500g strong white flour  2 x 125g mozzarella balls
 7g fast-action yeast  2 tbsp pine nuts, toasted
 2 tbsp olive oil, plus a little extra  3 tbsp green pesto
 small pack basil, leaves picked

Method
STEP 1
Put the flour, yeast and 1 tsp salt in a large bowl, ensuring the yeast and salt don’t touch. Pour in 350ml lukewarm
water and the olive oil, and bring together with a spoon to form a wet, elastic dough. If using a stand mixer, knead
for 5 mins or until the dough stops sticking to the side of the bowl. If kneading by hand, knead for 10 mins on a
lightly floured surface.
STEP 2
Put the dough in a lightly oiled bowl, cover with a clean, damp tea towel and leave to rise for 1 hr or until doubled in
size.
STEP 3
Line a 20 x 30cm roasting tin with a piece of crumpled baking parchment. Cut the dough in half and press, as lightly
as possible, one half into the roasting tin, stretching it out to fill the tin. Cover with the basil, mozzarella and pine
nuts, then spread out the other half of the dough and place on top. Cover and leave to rise for 1 hr or until light and
puffy.
STEP 4
Meanwhile, heat oven to 200C/ 180C fan/gas 6. Once risen, press indents with your fingers into the top of the
dough. The dough is ready if the indents stay; if they bounce back, leave the dough for longer. Fill the indents with
pesto, then sprinkle with a little flaky sea salt and drizzle with a little olive oil.
STEP 5
Bake on the top shelf of the oven for 25-30 mins, without opening the oven door, until golden.
STEP 6
Transfer to a wire rack and leave to cool completely. Take to your picnic whole and slice into 10-12 sandwiches when
serving.

Paneer & cheddar sandwich

Ingredients
 1 tbsp sunflower oil  40g cheddar, grated
 1 tsp mustard seeds  225g paneer, grated
 ½ tsp cumin seeds  salted butter, for spreading and frying
 1 green chilli, finely chopped  8 slices of white bread
 1 medium onion, finely chopped  mango chutney, to serve (optional)
 handful of chives, finely sliced

Method
STEP 1
Heat the oil in a pan and add the mustard and cumin seeds. When they start to pop, add the chilli and onion, and
cook over medium heat for 10-12 mins until the onions begin to caramelise.
STEP 2
Transfer the cooked chilli and onion to a large bowl, add the chives and both cheeses, then mix well. Season with ½
tsp salt and a pinch of black pepper.
STEP 3
To cook the sandwiches, you can use either a toastie maker or frying pan. Butter a slice of bread and spread with
some of the paneer filling, then top with another slice and press gently.
STEP 4
Heat 1 tsp butter in a pan and cook the sandwich over medium heat for 2-3 mins until golden, before flipping it over
to cook the other side (add another 1 tsp of butter to the pan if needed). Serve the sandwich straightaway.

Quattro formaggi grilled cheese sandwich

 Ingredients

 2 tbsp ricotta
 1 tbsp grated parmesan
 50g mozzarella
 2 thick slices white bread
 25g gorgonzola
 1 tbsp mayonnaise
 1 tbsp butter

Method
 STEP 1

Mix the ricotta with the grated parmesan and mozzarella. Take 2 thick slices white
bread and spread the cheese mixture over one of them. Top with the gorgonzola,
broken into pieces, then close the sandwich with another slice of bread.

 STEP 2

Spread the outsides of the sandwich, top and bottom, with the mayonnaise. Fry the
sandwich in the butter for 3-4 mins each side, pressing the sandwich down gently with
your spatula as it cooks to make sure it melts evenly inside and stays together.

Club sandwich
 Ingredients

 4 rashers streaky bacon

 3 slices white bread
 1 tbsp mayonnaise
 1 hard-boiled egg, sliced
 1 tomato, sliced
 few thick slices chicken or turkey breast
 small handful salad leaves
 handful crisps, to serve, if you like

Method
 STEP 1

Heat grill to High and cook the bacon, turning halfway through, until crisp. Toast the
bread and spread one slice with the mayo.

 STEP 2

Layer on the egg, tomato and bacon, then top with another slice of bread. Add the
chicken or turkey, bacon, then lettuce. Finish with the final slice of bread and cut into
quarters. Secure with cocktail sticks and serve with crisps, if you like.

Crispy chicken & smashed avocado baps

Ingredients
2 large skinless chicken breasts 3 tbsp vegetable or rapeseed oil
100g plain flour 2 small avocados, stoned, peeled and halved
1 egg, beaten ½ lime, juiced
splash of milk 4 baps or rolls, split
3 tbsp ground almonds 1 Little Gem lettuce, leaves separated
1 tbsp sesame seeds

Method
STEP 1
Put the chicken on a board and cover with a sheet of baking parchment. Bash with a rolling pin to an even thickness,
then cut both breasts in half diagonally.
STEP 2
Put the flour on a plate. Season. Combine the egg and milk in a wide, shallow bowl. Dust the chicken in the flour,
shake off the excess, then dunk into the egg mix. Add the almonds and sesame seeds to any remaining flour on the
plate and coat the chicken in the mixture.
STEP 3
Heat half the oil in a large frying pan over a medium heat and fry the chicken for 4-5 mins on each side until crisp and
golden, adding the rest of the oil when you turn the pieces over. Cut into the thickest part of one of the pieces to
check it’s cooked through, then leave to cool for 5 mins.
STEP 4
Scoop the avocado flesh into a bowl with the lime juice and a pinch of salt, then mash. Spread over the baps, top
with the lettuce, then the chicken. Cut in half.