Sandwiches

A staple at any picnic spread, sandwiches must be able to stand the test of time. Here, shredded chicken is coated in a herby, flavour-packed mayo, then stuffed into rustic ciabatta.

Try our veggie twist on a BLT sandwich. For the best “facon”, use ripe bananas with brown spots, which will add sweetness. If you can, opt for organic fruit to avoid the heavy use of pesticides on the skin

These elegant little sandwiches add an instant touch of class to any party spread yet only take a matter of minutes to make

A supremely popular choice in Japanese convenience stores, the tamago sando features a deep layer of extra-rich filling between slices of fluffy white milk bread (shokupan), often with a halved medium- boiled egg added. We’ve added a little curry powder for a katsu-like flavour

Pronounced ‘bye-gull’ rather than ‘bay-gle’, the East End version is smaller and chewier than its New York equivalent. It also omits an overnight prove and is traditionally unseeded

You can easily double the quantities for the slaw; it keeps in the fridge for up to four days and is great for impromptu barbecues

Layering up succulent Middle Eastern-style spiced chicken with harissa veggies, spinach, whipped feta and a drizzle of tahini, this flavour parcel is going to be on picnic rotation all summer

These Indian-style cheese and potato toasties are based on vada pav – a Mumbai speciality of battered potato fritters sandwiched with fresh chutneys including coriander and mint. We’ve added elements of a classic fried-cheese toastie for a lunchtime treat that will catapult you straight to Chowpatty Beach