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Spicy yoghurt chicken, crispy onions, mango chutney, raita and spinach

After working my way through two curries last weekend (not at the same time), you'd think I would have had enough. I've also done variations of this sanger on the barbecue in the Summer, which always goes down a treat.

Ingredients

Lightly score each of the chicken thighs all over. Combine the yoghurt, cayenne, cumin and coriander and pour over the chicken. Be sure to rub the marinade all over the meat and into the cuts.

Cover and leave to marinate for at least 30 minutes in the fridge.

To make the raita, simply combine the ingredients in a bowl and leave in the fridge until needed.

Pre-heat the oven to 210ºC. Remove the chicken from the fridge and shake off any excess yoghurt. Pour a little sunflower oil on a baking tray to help prevent the chicken from sticking.

Arrange the chicken on the baking tray, skin-side up, and cook for 30–40 minutes, until the chicken is well browned.

To check if the chicken is cooked through, insert a skewer into the thickest parts of the meat or cut open one of the thighs. The liquid should run clear and the meat will be white. When you’re happy the meat’s cooked thoroughly, transfer the chicken to a plate, cover with foil and leave to rest for 5 minutes.

Put the sliced onion in a bowl with a good pinch of salt and the sugar, pour over enough boiling water to cover and leave to steep for 10 mins. (This will remove some of the onion’s acidity and turn it a beautiful bright pink colour.)

Heat enough oil to come about 5cm up the side of a deep saucepan. Once hot, fry the remaining onions in batches for 1–2 mins until golden and crispy. Drain on kitchen paper and sprinkle with salt.

Wrap the tortillas in foil and cook in the oven for about 5 minutes.

Dollop 1 tablespoon of mango chutney in the centre of each wrap. Shred the chicken thighs and divide the meat between them. Finally, top with crispy onions, spinach leaves and 2 teaspoons of raita. Fold up the wraps and serve.

Makes: 6 sandwiches Preparation time: 1 hr Cooking time: 45 mins

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INGREDIENTS

Spicy yoghurt chicken 6 higher welfare chicken thighs (skin on) 150ml natural yoghurt 1 tsp cayenne 1 tbsp ground cumin 1 tbsp ground coriander

Raita 250ml natural yoghurt ½ cucumber, finely chopped 20g mint, finely chopped ½ green chilli, de-seeded and finely chopped

Crispy onions 1 red onion, thinly sliced 1 tsp caster sugar Approx. 500ml vegetable or sunflower oil

And the rest 4 tbsp mango chutney 60g baby spinach 6 wraps

#Chicken #Onion #Mango chutney #Raita #Spinach

Pear, Stilton, walnuts and watercress

In my opinion, one of the best ways to enjoy a lovely pear in the Autumn.

Makes: 2 sandwiches Preparation time: 10 mins Cooking time: 15 mins

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INGREDIENTS

2 Conference pears 10g unsalted butter 25g walnut pieces 50g Stilton 50g watercress 1 garlic clove, halved 4 slices of seeded bread

Instructions

Cut each pear into 8 pieces. Melt the butter in a frying pan over a medium heat. Once the butter stops bubbling add the pear slices and cook for 10–12 minutes, until softened.

Add the walnut pieces to the pears and cook for a further minute. Take the pan off the heat and leave to rest.

Rub the garlic over one side of each slice of bread. Place the bread under the grill and lightly toast both sides.

With the garlic side up, divide the pears and walnuts between the bread. Crumble the Stilton over the top and return to the grill for about 2 minutes, until the cheese has melted.

Place a handful of watercress on top and serve.

#Pear #Stilton #Walnut #Watercress #Multi-seed

Salmon, broccoli and cashews

A healthy wrap brimming with good stuff.

Makes: 4 wraps Preparation time: 5 mins Cooking time: 20 mins

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Ingredients

2 skinless and boneless fillets of salmon 300g broccoli 50g unsalted cashew nuts 1 tbsp sesame seeds 2 garlic cloves, finely sliced 1 small chilli, deseeded and finely chopped 1 tbsp dark soy sauce Ground nut oil Toasted sesame oil Juice of ½ lime 4 wholemeal tortilla wraps

Instructions

Pre-heat the oven to 170ºC.

Cut the broccoli florets away from the main stalk and break them into small bite-size pieces.

Bring a pan of water to the boil and drop the broccoli in. Reduce to a simmer and cook for 5 minutes, so the broccoli still has a good crunch to it.

Drain the water and put the broccoli to one side.

Spread the cashew nuts out on a baking tray and cook in the oven for 5 minutes. Add the sesame seeds and pop back in the oven for a further 2–3 minutes, until nicely golden. Be sure to keep an eye on them so they don't burn. Once cooked, remove from the oven and leave to cool on the side.

Drizzle some ground nut and sesame oil in a frying pan and heat up. Add the salmon fillets and reduce the heat to a low flame.

Gently cook the salmon for 5 minutes then flip them over and add the lime juice to the pan.

Cook the salmon for about another 3 minutes until cooked all the way through. Remove from heat and leave to rest for 1 minute.

Whilst the salmon is cooking, heat 1 tablespoon of ground nut oil in a saucepan (you can use the same one used earlier for the broccoli) over a medium heat. Add the garlic and chilli and cook for 1 minute until fragrant.

Add the broccoli to the garlic and chilli. Cook for about 2–3 minutes and pour in the dark soy sauce. Mix together and ensure the broccoli is evenly coated. Leave to cook for a further 2 minutes and then remove from heat.

Add the cashew nuts and sesame seeds to the broccoli and gently toss together.

To warm the tortillas, follow instructions on pack — you can usually do this either in the microwave, oven or a dry frying pan.

Flake the salmon and divide it between the wraps. Scatter the broccoli and cashew nuts over the top and drizzle a little soy from the bottom of the pan (not too much though or it'll make the wrap soggy).

Close up the wrap, cut in half and enjoy.

#Salmon #Broccoli #Tortilla wrap #Cashew nuts

Parma ham, grilled peach, feta cheese and salad

Roll on Summer.

Makes: 2 sandwiches Preparation time: 10 mins Cooking time: 5 mins

Ingredients

1 peach, thinly sliced Juice of ½ lime ½ red onion, finely sliced 50g baby leaf salad 30g feta cheese, crumbled 4 slices of parma ham 2 rustic white rolls

Instructions

Put the peach slices and lime juice into a bowl, lightly toss and leave to marinate for 5 minutes.

Heat a griddle pan over a medium flame, add the peach slices and cook for about 3 minutes on each side, until the peach has softened and has nice grill lines. Put to one side and allow to cool.

Mix together the red onion, baby leaf salad and crumbled feta cheese in a bowl.

Cut the roll in half and lightly butter each side before laying two slices of parma ham on the bottom slice. Divide the peach slices between the two sarnies and top with a small handful of the red onion, salad and goat’s cheese.

#Parma ham #Feta cheese #Peach #Salad

Slow roasted lamb merguez, dried apricots and goat's cheese

If I had to pick a favourite sandwich, this is it. Succulently spiced lamb falling off the bone with juicy apricots and topped with oh-so-soft goat’s cheese. Cue salivating.

Makes: 6 sandwiches Preparation time: 20 mins Cooking time: 6½ hrs

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Ingredients

Merguez spice mix 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp fennel seeds ½ cinnamon stick ½ tsp black peppercorns ½ tsp cayenne pepper 2 tsp sweet smoked paprika 2 garlic cloves, crushed 2 tsp rosemary, finely chopped 2 tsp sea salt 2 tsp olive oil

Lamb ½ lamb shoulder (with bone), approx. 1kg 1 glass of water

And the rest 12 dried apricots, halved lengthways 60g soft goat’s cheese 12 slices of thyme sourdough

Instructions

To start off, toast the cumin seeds, coriander seeds, fennel seeds, cinnamon and peppercorns in a dry frying pan for a minute, until fragrant. Transfer them to a pestle and mortar and crush to a fine powder.

Combine with the remaining ingredients to create a thick paste – almost like wet sand.

Lightly score the meat and rub over half of the spice mix, especially into the cuts.

Pre-heat the oven to 220ºC. Put the lamb into a deep roasting tin and cook for half an hour.

Remove from the oven and rub the remaining spice mix over the lamb. Pour in the glass of water, cover the lamb with foil and place back in the oven. Lower the temperature to 120ºC and cook for a further 6 hours, until the meat is falling off the bone. Add more water to the roasting tin, if necessary.

Once cooked, take the lamb out of the oven and leave to rest for 15 minutes, still covered with foil.

Shred the lamb with a couple of forks and layer the ingredients as shown across the page.

Before you close up the sandwich, heat up the grill to maximum and cook for a minute to slightly melt the goat’s cheese.

Add the top slice of bread and tuck in.

#Lamb #Apricot #Goat's cheese #Sourdough

Polpo's goat's cheese, roasted grape and walnut bruschette

On the lunch menu today, courtesy of the excellent cookbook, 'POLPO: A Venetian Cookbook (Of Sorts)'.

Makes: 2 bruschette Preparation time: 10 mins Cooking time: 8 mins

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INGREDIENTS

10 grapes, any seedless variety

1 small handful of picked thyme leaves

Extra virgin olive oil

Flaky sea salt and black pepper

10 walnut halves

2 thick slices of sourdough

½ garlic clove

1 large handful of soft, crumbly goat’s cheese

Runny honey

Preheat the oven to 190ºC/Gas 5. You need two separate baking trays; one for the grapes and one for the walnuts.

Start by scattering the grapes on one with almost all of the thyme, a little olive oil, salt and pepper.

Shake the tray a few times to coat the grapes and place in the oven for 10–15 minutes until they are starting to colour.

Shake the walnuts with a little olive oil only and pop those in for just 5–6 minutes.

Remove both from the oven and set aside.

Toast or grill the slices of bread so that they are crunchy on the outside but still have a good degree of give when squeezed.

Rub one side of each slice a few times with the cut side of the garlic clove. The clove will melt into the bread’s hot surface.

Drizzle with some olive oil.

Crumble the goat’s cheese onto the grilled bread.

Add the roasted grapes and walnuts. These should still be nicely warm.

Drizzle with a little good quality runny honey. Cut each slice of bruschetta lengthways, scatter over the remaining thyme leaves and serve.

#Goat's cheese #Grape #Walnut #Sourdough

Polpo's goat's cheese, roasted grape and walnut bruschette

On the lunch menu today, courtesy of the excellent cookbook, 'POLPO: A Venetian Cookbook (Of Sorts)'.

Makes: 2 bruschette Preparation time: 10 mins Cooking time: 8 mins

—

INGREDIENTS

10 grapes, any seedless variety

1 small handful of picked thyme leaves

Extra virgin olive oil

Flaky sea salt and black pepper

10 walnut halves

2 thick slices of sourdough

½ garlic clove

1 large handful of soft, crumbly goat’s cheese

Runny honey

Preheat the oven to 190ºC/Gas 5. You need two separate baking trays; one for the grapes and one for the walnuts.

Start by scattering the grapes on one with almost all of the thyme, a little olive oil, salt and pepper.

Shake the tray a few times to coat the grapes and place in the oven for 10–15 minutes until they are starting to colour.

Shake the walnuts with a little olive oil only and pop those in for just 5–6 minutes.

Remove both from the oven and set aside.

Toast or grill the slices of bread so that they are crunchy on the outside but still have a good degree of give when squeezed.

Rub one side of each slice a few times with the cut side of the garlic clove. The clove will melt into the bread’s hot surface.

Drizzle with some olive oil.

Crumble the goat’s cheese onto the grilled bread.

Add the roasted grapes and walnuts. These should still be nicely warm.

Drizzle with a little good quality runny honey. Cut each slice of bruschetta lengthways, scatter over the remaining thyme leaves and serve.

#Goat's cheese #Grape #Walnut #Sourdough

Grilled aubergine, halloumi and marinated anchovy with tomato & red pepper relish

Not the most obvious of combinations, I admit, but it works. Whatever you do, don't leave out the marinated anchovies — trust me on this one.

Makes: 4 sandwiches Preparation time: 45 mins Cooking time: 15 mins

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INGREDIENTS

1 large aubergine, cut into 12 slices

200g halloumi cut into 12 slices

Sea salt

2 tbsp olive oil

4 tbsp tomato & red pepper relish

12 marinated anchovy fillets

8 slices of sourdough

Salt the aubergine rounds and lay them out on a large plate covered with kitchen paper. Put another layer of kitchen paper on top, along with a heavy object to help squeeze all the liquid out of them.

After 30 minutes, wipe the salt off of the aubergine using kitchen paper and give the rounds a little squeeze to remove any excess liquid.

Heat the sunflower oil in a frying pan over a high heat until wisps of smoke appear. Cook the aubergine in batches until golden on both sides. Leave to rest on kitchen paper to soak up the excess oil. In between batches you may need to add a little more oil.

Turn the grill on to high and cook the halloumi on both sides until golden.

Spread a tablespoon of tomato & red pepper relish on to four of the slices and layer the other ingredients as shown in the image above.

#Aubergine #Halloumi #Tomato & red pepper relish #Anchovy #Sourdough

Grilled aubergine, halloumi and marinated anchovy with tomato & red pepper relish

Not the most obvious of combinations, I admit, but it works. Whatever you do, don't leave out the marinated anchovies — trust me on this one.

Makes: 4 sandwiches Preparation time: 45 mins Cooking time: 15 mins

—

INGREDIENTS

1 large aubergine, cut into 12 slices

200g halloumi cut into 12 slices

Sea salt

2 tbsp olive oil

4 tbsp tomato & red pepper relish

12 marinated anchovy fillets

8 slices of sourdough

After 30 minutes, wipe the salt off of the aubergine using kitchen paper and give the rounds a little squeeze to remove any excess liquid.

Turn the grill on to high and cook the halloumi on both sides until golden.

Spread a tablespoon of tomato & red pepper relish on to four of the slices and layer the other ingredients as shown in the image above.

#Aubergine #Halloumi #Tomato & red pepper relish #Anchovy #Sourdough

Slow roasted pork, smoked ham, cheddar and gherkins

After watching Chef again at the weekend, I had a real hankering for a Cubano, so I came up with this British take on the classic sandwich.

INGREDIENTS

Serves 10

—

For the pork

1kg pork shoulder

2 red onions, halved

2 carrots, halved lengthways

2 sticks celery, halved

1 bulb garlic, skin on, broken into cloves

6-8 bay leaves

450 ml vegetable stock

For the rest

10 slices of smoked Wiltshire ham

20 slices of extra mature cheddar (at least a 6 strength)

A jar of gherkins

English mustard

10 sunflower seed ciabattas

Place the pork on a flat surface, skin side up. Using a small sharp knife, score the skin with cuts about 1cm apart. Be careful not to cut to deeply and into the meat. Now, rub sea salt into the skin and cuts and brush off any excess.

Turn the pork over and rub a little salt and pepper over the meat.

Preheat the oven to 220C.

Put all of the vegetables into a large roasting tin and place the pork on top. Cook for 30 minutes.

Pour the vegetable stock into the roasting tin and cover with foil. Reduce the oven's temperature down to 150C and continue to cook the pork for 5 hours.

Transfer the pork to a large plate and loosely cover with foil. Leave to rest for 45-60 minutes before shredding up the meat using two forks.

If the crackling is still a little soft, peel it away from the meat and place it on a baking tray in the oven at 200C. Check on it every few minutes until it's sufficiently crunchy.

To make the sandwiches, cut open the ciabattas and butter both sides, spreading a thin layer of English mustard on the top too. Layer the ingredients as shown in the picture.

You can eat this sandwich cold, but I prefer it hot, with the cheese oozing through it.

Heat up the sandwich press. When ready, cook each one until the outside is golden and the cheddar has melted.

Tuck in.

#Pork #Ham #Cheddar #Gherkin #English mustard #Ciabatta

Slow roasted pork, smoked ham, cheddar and gherkins

After watching Chef again at the weekend, I had a real hankering for a Cubano, so I came up with this British take on the classic sandwich.

INGREDIENTS

Serves 10

—

For the pork

1kg pork shoulder

2 red onions, halved

2 carrots, halved lengthways

2 sticks celery, halved

1 bulb garlic, skin on, broken into cloves

6-8 bay leaves

450 ml vegetable stock

For the rest

10 slices of smoked Wiltshire ham

20 slices of extra mature cheddar (at least a 6 strength)

A jar of gherkins

English mustard

10 sunflower seed ciabattas

Turn the pork over and rub a little salt and pepper over the meat.

Preheat the oven to 220C.

Put all of the vegetables into a large roasting tin and place the pork on top. Cook for 30 minutes.

Pour the vegetable stock into the roasting tin and cover with foil. Reduce the oven's temperature down to 150C and continue to cook the pork for 5 hours.

Transfer the pork to a large plate and loosely cover with foil. Leave to rest for 45-60 minutes before shredding up the meat using two forks.

If the crackling is still a little soft, peel it away from the meat and place it on a baking tray in the oven at 200C. Check on it every few minutes until it's sufficiently crunchy.

To make the sandwiches, cut open the ciabattas and butter both sides, spreading a thin layer of English mustard on the top too. Layer the ingredients as shown in the picture.

You can eat this sandwich cold, but I prefer it hot, with the cheese oozing through it.

Heat up the sandwich press. When ready, cook each one until the outside is golden and the cheddar has melted.

Tuck in.

#Pork #Ham #Cheddar #Gherkin #English mustard #Ciabatta

Onion bhaji, cucumber and cream cheese & chive

Earlier this year, my good buddy Dave decided to reinvent the bagel with a little help from Angie at The Beigel Shop on Brick Lane.

INGREDIENTS

Serves 4

—

For the onion bhajis

2 red onions, finely sliced

1 green chilli, finely chopped and de-seeded, if preferred

2 garlic cloves

8g root ginger, finely chopped

1 tbsp butter, melted

½ tsp red chilli powder

½ tsp ground turmeric

2 curry leaves

6 tbsp of gram flour

3 tbsp of rice flour

¼ bunch coriander, chopped

¼ tsp fennel seeds

500ml vegetable oil, for frying

For the rest

1 tbsp chives, finely chopped and mixed with 8 tbsp cream cheese

¼ cucumber, sliced

4 poppy seed bagels

This onion bhaji recipe is by Tamarind's Alfred Prasad and posted on Great British Chefs. I've played around with different combinations and recipes, but this one's my favourite.

Start by heating the vegetable oil in your deep fryer to 180˚C, while you mix together the ingredients for the onion bhajis.

In a mixing bowl, mix together the sliced red onions, green chilli, garlic, ginger, curry leaves and melted butter.

Add the chilli powder, turmeric powder, gram flour, rice flour, chopped coriander, fennel seeds and salt to taste. Sprinkle with water and mix well so it is thick enough to hold its shape.

Check the temperature of the oil by dropping in a small spoonful of the mixture – it should sizzle and float.

With moistened hands, drop tablespoon-sized portions of the mixture into the hot oil, about 5 at a time. Stir gently and fry until evenly golden brow all over.

Repeat the process in small batches until all the mixture is used. Drain the fried onion bhajis on kitchen towel. Serve immediately or allow to cool to room temperature if you prefer.

Whilst the bhajis are resting, cut open the bagels and spread a generous 2 tablespoons of cream cheese and chives on the bottom half of each one. Lay about 3 slices of cucumber on top before dividing the bhajis between them.

Pop the top half of the bagels back on and tuck in.

#Onion bhaji #Cucumber #Cream cheese #Bagel

Smoked mutton, goat's milk cheese, pesto and rocket toastie

Not the most common smoked meat you'll come across, but if you can get some from your local deli or market, you won't be disappointed. Alternatively, you can use something like parma ham or prosciutto in its place.

INGREDIENTS

Serves 2

—

For the pesto

50g pine nuts

80g basil

50g parmesan

150ml olive oil

2 garlic cloves

For the rest

6 slices of smoked mutton

40g Tesyn smoked goat's cheese, sliced

A handful of rocket

1 tsp Dijon mustard

2 rosemary focaccia

Let's start off by making the pesto. Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, Parmesan, olive oil and garlic cloves. Process until smooth and season.

Transfer to a sterilised jar, then seal and store in the fridge. It will keep in a fridge for up to two weeks.

Heat up a sandwich press/toaster.

Cut the focaccias open and spread the Dijon mustard on two slices and pesto on the others.

Layer the smoked mutton on the focaccia slices with pesto, followed by the goat's cheese and rocket. Close them up and pop them into the sandwich press. Cook for 2–3 minutes until the cheese is gently oozing out of the sides and serve.

#Mutton #Goat's cheese #Rocket #Focaccia #Pesto #Mustard #Toastie

Filipino knuckle sandwich

This belter of a sandwich should go down nicely during the big fight later.

INGREDIENTS

Serves 4

—

For the pork

1kg pork knuckle

½ tsp salt

½ tsp black pepper

1 tsp Chinese five spice powder

1 garlic clove, crushed

1 large onion, sliced

500ml chicken stock

2 tbsp soy sauce

3 tbsp cider vinegar

1 star anise

1 cinnamon stick

For the rest

2 pak choi

½ tsp sesame oil

3 spring onions, shredded

1 red finger chilli, deseeded and sliced

4 sesame seed brioche buns

Pre-heat the oven to 220ºC.

Rub the salt, pepper, garlic and Chinese five spice over the pork knuckle.

Scatter the sliced onion over the bottom of a deep roasting tin or ovenproof casserole dish and place the pork knuckle on top.

Pour in the half the chicken stock and then cook for 30 minutes.

Take the roasting tin out of the oven and reduce the oven temperature down to 160ºC. Pour the remaining chicken stock over the pork and add the remaining ingredients – soy sauce, cider vinegar, star anise and cinnamon.

Place the pork back into the oven and cook for an hour. After an hour, give the pork knuckle a good basting and return it to the oven for a further hour. If necessary, add a little more water to the roasting tin.

Give it one more round of basting before turning the oven back up to 220ºC for the final 30 minutes of roasting.

Remove from the oven, loosely cover with foil and leave to rest for 30 minutes.

Pour the remaining liquid into a saucepan, bring to the boil and then reduce the heat and simmer until it's a nice thick sauce.

Pour about 250ml of cold water into a wok, or saucepan, and bring to the boil. Put the pak choi into a bamboo steamer and place it in the wok, or on top of the pan. Allow to steam for 5 minutes.

Once cooked, break apart the leaves and toss together with the sesame oil, spring onions and chilli.

Shred the pork knuckle and slice open the buns. Divide the meat between them and drizzle over some of the sauce. Lay a couple of pak choi leaves on top and close them up.

#Pork #Pak choi #Spring onion #Chilli #Brioche

Bill sandwich from @billorbeak rightly featuring in Buzzfeed's top 20 London sangers #sandwich #buzzfeed #london #billorbeak #streetfood #kerbfood

#sandwich #streetfood #buzzfeed #kerbfood #london #billorbeak

Stuffed French toast

This recipe by Michael Zee (instagram.com/symmetrybreakfast) featured in The Guardian's Cook section on Saturday 28 March 2015.

A contemporary take on a 17th-century fave – poor knights of Windsor – this is strawberry eggy bread with rosewater, sugar and butter. Rosewater complements strawberries perfectly – just be careful not to use too much or your breakfast will taste like a scented candle.

INGREDIENTS

Serves 4

—

200g strawberries, plus extra for garnishing

1 tsp rosewater

300g cream cheese

6 tbsp strawberry jam

8 thick slices of white bread

2 eggs

250ml milk

50g butter

50g icing sugar, plus extra for dusting

Hull and slice the strawberries, then place them in a bowl. Add the rosewater and mix thoroughly. Set aside for 2-3 minutes.

Use a spoon to soften the cream cheese in a bowl. Add the rosewater and strawberries. Mix until you have a pastel pink colour.

Spread the jam on the slices of bread. Then divide the cream cheese mixture across 4 of the slices, leaving a 10mm border. Put another slice on top of each and gently press around the edges.

Whisk the eggs and milk together in a shallow bowl and place each strawberry sandwich in the mix for about 20 seconds on each side.

Melt the butter in a frying pan on a medium-high heat. Fry each sandwich for about 4-5 minutes per side, or until golden brown. Serve with a dusting of icing sugar and some extra sliced strawberries.

#Strawberries #Cream cheese #White bread #Strawberry jam

Stuffed French toast

This recipe by Michael Zee (instagram.com/symmetrybreakfast) featured in The Guardian's Cook section on Saturday 28 March 2015.

INGREDIENTS

Serves 4

—

200g strawberries, plus extra for garnishing

1 tsp rosewater

300g cream cheese

6 tbsp strawberry jam

8 thick slices of white bread

2 eggs

250ml milk

50g butter

50g icing sugar, plus extra for dusting

Hull and slice the strawberries, then place them in a bowl. Add the rosewater and mix thoroughly. Set aside for 2-3 minutes.

Use a spoon to soften the cream cheese in a bowl. Add the rosewater and strawberries. Mix until you have a pastel pink colour.

Spread the jam on the slices of bread. Then divide the cream cheese mixture across 4 of the slices, leaving a 10mm border. Put another slice on top of each and gently press around the edges.

Whisk the eggs and milk together in a shallow bowl and place each strawberry sandwich in the mix for about 20 seconds on each side.

Melt the butter in a frying pan on a medium-high heat. Fry each sandwich for about 4-5 minutes per side, or until golden brown. Serve with a dusting of icing sugar and some extra sliced strawberries.

#Strawberries #Cream cheese #White bread #Strawberry jam

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