BLT

Makes: 2 Sandwiches

4 Slices Batch Bread

6 Bacon Rashers Streaky

4 baby gem leaves

4 Tablespoons of mayonnaise

30g Sun Dried Tomato Paste/pesto

Twist Fresh Ground Pepper Method:

Grill bacon on high heat so it's crispy. Mix the sundried tomato paste with your mayonnaise and spread on each slice of the bread. Top with whole leaves of lettuce then layer with crispy bacon and a twist of fresh ground pepper. Top with a second slice of bread and apply light pressure to sandwich all together. Wrap in greaseproof paper and keep within an airtight lunch box if sandwich is for later in the day. If you’re having it now maybe consider a light toast of the bread.

SLOW N LOW NEXT DAY BRISKET BUN

2kg Brisket of beef

For the rub: 1 tablespoon Sea Salt Half tablespoon Pepper Half teaspoon cumin ground 1 tablespoon paprika 500g BBQ Sauce (your favourite readymade is perfect)

Method: Mix the dry spices together and rub into the brisket and leave for 45 minutes to marinade. Pour your favourite BBQ sauce into the slow cooker and place the brisket in the slow cooker and cook for approx 8 hours. Once cooked serve warm with the sauce for a main meal. Great with crispy fried potatoes and some steamed carrots and broccoli.

For a Sandwich:Allow remaining brisket to cool down then mix together the brisket and sauce by pulling beef apart with a fork and keep in the fridge. It will keep for 5 days. Choose your bread - he loves it in a floury bap. Load the bap with pulled beef and sauce. Add sliced gherkins and cheddar cheese. This is also great with a little coleslaw or a pickle.

CHARRED PUMPKIN, CARAMELISED RED ONION AND FETA FLATBREAD

You will need Carved Out Pieces of Pumpkin Drizzle of Olive Oil Fresh Rosemary Sprig

2 Flatbreads per person

30g Feta Cheese per person

Caramelised Red Onion Relish

Hand-full of Rocket leaves

Method: Remove any skin from the pumpkin and slice thinly. Place in a bowl and add a drizzle of olive oil and toss. Then add chopped fresh rosemary and season with freshly ground pepper. Heat a frying pan and when hot add the pumpkin to the pan. Add a further drizzle of olive oil and fry until pumpkin is cooked and charred on both sides. Allow to cool. Assemble by spreading the flatbread with a thin layer of caramelised red onion relish followed by pumpkin. Add feta cheese and rocket then fold over into a d-shape. Wrap and pack for when required. Serve or include some hummus for additional indulgence.

ROASTED GARLIC AND HERB CHICKEN CAESAR WRAP

Roast Chicken: 1 Whole Chicken 1 Onion peeled and halved 1 carrot peeled and halved Drizzle of Olive Oil Sea Salt Fresh Ground Pepper 2 Sprigs of fresh thyme Butter: 100g Grams Butter 3 cloves garlic peeled and crushed Handful of fresh parsley 2 sprigs fresh thyme 1 sprig fresh rosemary

Wrap It Up: Sliced Cooked & Cooled Chicken Caesar Dressing Cos or gem Lettuce Croutons Grated Parmesan Cheese

Method: To roast the Chicken. Heat the oven to 180 degrees C. Place the onion and carrot on the base of a roasting dish. Place chicken resting on the vegetables. Drizzle with oil and season with sea salt and freshly ground pepper. Place the fresh thyme inside the cavity and transfer to the oven. Roast for 20 minutes to the lb weight of the whole chicken. Once allocated time is up remove from the oven and brush on the butter ( see below) then return to the oven for a further 15 minutes.

Butter: Chop up the herbs and mince the garlic. Combine with softened butter and mix together.

Croutons: While the chicken is roasting make some croutons by dicing some bread and frying in butter in a frying pan until crispy but not hard.

Assembly: In a bowl add the lettuce, Caesar dressing, croutons, sliced or pulled apart chicken and toss together. Add the grated cheese. Then fill wrap with a generous amount of the filling. Fold and roll to enclose all that delicious flavour within. Brian sometimes brings a little extra dressing for dipping as he eats the wrap. Caesar Salad - Leave out the wrap and you will have a delicious Caesar salad option.

JOIN THE CLUB

This is a big eat...

It's a sandwich to include poultry, usually chicken, but can be turkey which is lean, fried bacon, lettuce, tomato and mayonnaise.

Two layers of filling between three slices of bread. Cut into quarters and most often skewered together in cafes.

You can excite the triple decker by using your own home roasted chicken leftovers plus flavourings in the mayonnaise.

It’s a game changer adding chili, pesto, tomato relish or mustard to mayo.

Swap fresh tomatoes for semi sun-dried tomatoes to boost that acidic flavour and bring natural sweetness.

Swap white bread for wholemeal with nuts and seeds for a more wholesome texture that will be more satisfying.

Add a really mature cheddar slice.