Cookery
Tasty recipes to tuck into when you’re having a leisurely catch-up with friends and family
New York club sandwich
This iconic double-decker is always a crowd-pleasing option.
SERVES 4
PREP 10 MINS
COOK 10 MINS
✱ 12 thin square slices of bread (white, rye or sourdough)
✱ 50g salted butter, at room temperature
✱ ¼tsp cayenne pepper
✱ 2tbsp horseradish sauce
✱ 4 large lettuce leaves
✱ 400g cooked chicken
✱ 80g mango chutney
✱ 12 bacon rashers, cooked until crispy, then cooled
✱ 4 medium tomatoes, sliced
✱ 4tbsp light mayonnaise
✱ 8 short skewers
1 Toast the bread, then leave to cool. In a small bowl, mix the butter, cayenne pepper and horseradish sauce. Spread all the slices with the butter mixture.
2 Divide the lettuce and chicken between 4 slices of toast, then sandwich with a second slice. Spread over the mango chutney and top with bacon, tomatoes and mayonnaise. Put the final piece of toast on top, buttered side down, then poke 2 skewers through each sandwich to secure. It’s best eaten, sliced in half.
Turkish eggs and halloumi board
Bring something different to the table with this sharing centrepiece.
SERVES 6
PREP 20 MINS
COOK 10 MINS
✱ 1 cucumber, peeled into ribbons
✱ 1 small red onion, cut into 1mm slices
✱ 2tbsp white wine vinegar
✱ 1tsp caster sugar
✱ ½tsp salt
✱ ½tsp fennel seeds
✱ 250g Greek yogurt
✱ 2 garlic cloves, crushed
✱ 50g salted butter
✱ 2tsp Aleppo pepper or ½tsp chilli flakes
✱ 500g cherry tomatoes on the vine
✱ 250g halloumi, cut in half horizontally
✱ 1tbsp olive oil
✱ 6 medium free-range eggs
✱Bunch dill, roughly chopped
✱ 6-12 slices sourdough, toasted or grilled, to serve
1Mix the cucumber and onion with the vinegar, sugar, salt and fennel seeds.
2 Mix the yogurt with the garlic. Add a pinch of salt and set aside. Leave at room temperature.
3 Melt the butter over a medium heat until it begins to foam. Remove and add the Aleppo pepper or chilli flakes. Set aside.
4 Heat the grill to high. Toss the tomatoes and halloumi in the oil and season; grill on a baking tray for 10 mins.
5 Poach the eggs in a wide pan of gently simmering water for 4-5 mins, until the whites are set and the are yolks cooked to your liking.
6 Spoon the yogurt into a wide, shallow bowl. Add the eggs, spoon over the butter and sprinkle with dill. Serve with the pickled cucum
