Ingredients Jump to Instructions ↓

  1. smoked trout & watercress wrap

  2. 1/2 cup ricotta, creme fraiche or cream cheese

  3. 2 tablespoon lemon juice

  4. 150g smoked trout

  5. 4 large pita bread or mountain bread

  6. 1/2 small red onion, thinly sliced

  7. 3 cups picked watercress sprigs

  8. leg ham & potato salad roll

  9. 500g new potatoes, peeled and diced

  10. 1/3 cup mayonnaise (see recipe below)

  11. 1 tablespoon wholegrain mustard

  12. 2 green onions, chopped

  13. 4 large wholemeal rolls, split in half

  14. 400g sliced leg ham

  15. mayonnaise

  16. 2 egg yolks

  17. 1 tablespoon lemon juice

  18. 1 cup light olive oil

  19. salt and pepper

  20. vietnamese chilli chicken baguette

  21. 2 tablespoons white vinegar

  22. 1 teaspoon white sugar

  23. 1/2 teaspoon salt

  24. 1 clove garlic, crushed

  25. 1 small red chilli, finely chopped or 1 teaspoon sambal oelek

  26. 1 large carrot, peeled and grated

  27. 1 white onion, finely sliced

  28. 1 small barbecue chicken

  29. 1/3 cup mayonnaise

  30. 1 tablespoon lime juice

  31. 1/2 teaspoon five spice powder

  32. 2 french sticks, halved and sliced lengthwise

  33. 1 bunch coriander, leaves only and chopped

  34. 1 long red chilli, finely sliced

Instructions Jump to Ingredients ↑

  1. Smoked trout & watercress wrap Combine ricotta (or creme fraiche) and lemon juice and mix until smooth.

  2. Flake smoked trout and stir through ricotta mixture, season with salt and black pepper.

  3. Lay pita bread onto a flat surface; fill lower edge with trout filling and top with red onion slices and watercress.

  4. Roll up wrap tightly to enclose filling and cut in half.

  5. Wrap in baking paper or cling film and refrigerate.

  6. Leg ham & potato salad roll Cook potatoes in a pan of boiling water until just tender. Drain and refresh with cold water.

  7. Mix 1/3 cup of the mayonnaise with wholegrain mustard and mix well; stir through cooked potatoes along with chopped green onions.

  8. Place opened roll onto flat work surface and fill each half with 100g of thickly sliced leg ham.

  9. Spoon a large dollop of potato salad into the bread roll and season with black pepper. Cover with lid and serve immediately.

  10. To make the mayonnaise, place egg yolks, and 1 teaspoon of the lemon juice into the bowl of a food processor. Process until combined.

  11. While the motor is still running, gradually add oil in a steady stream until mayonnaise is thick. Stir in remaining lemon juice and season with salt and pepper. Set aside.

  12. Vietnamese chilli chicken baguette Mix together vinegar, sugar, salt, and chilli and mix well. Stir through grated carrot and onion and set aside.

  13. Remove chicken meat from bones and shred coarsely.

  14. Combine mayonnaise with lime juice and five spice powder and mix well.

  15. Spread mayonnaise mixture onto one side of the bread. Top with shredded chicken and then with carrot and onion salad.

  16. Garnish roll with chopped coriander and chopped chilli, if using.


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