The fabulous Burts Chips recently ran a competition to find the Ultimate Crisp Sandwich - you can see the winning sandwich recipe at burtschips.com. It started me thinking about what MY Ultimate Crisp Sandwich would be.

Husband and I are off to Sorrento next month. We had an amazing holiday there last year with so many good things to eat and drink. I must surely have eaten my body weight in mozzarella and beef in all its forms: bresaola, carpaccio, butter soft fillet steaks... So that was my starting point.

Next important question was which flavour of crisps would be the perfect match for my sandwich? Obvious choice seemed like Devon Roast Beef. But actually that was a bit too overall beefy. Vintage Cheddar and Spring Onion? No, too overpowering. Thai Sweet Chilli? A bit weird with the mozzarella. Spicy Chorizo? Maybe but not perfect.

Next up, Firecracker Lobster. Now, I wouldn't normally buy these, imagining the awful smell of the prawn cocktail crisps I hated so much as a kid. But BINGO! These are an entirely different thing. They added some lovely sweetness, with a hint of chilli, plus the crunch. I had finally found my Ultimate Crisp Sandwich, and even better, I got to eat lots of delicious crisps and call it research!

My Ultimate Crisp Sandwich

- Fresh bread
- Pea shoots
- Slightly rare roast beef
- A sprinkle of Parmesan shavings
- A torn ball of mozzarella
- Burts Firecracker Lobster crisps


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My husband loves sausage rolls. Well, he loves anything pig related really, so I can never go wrong with a sausage roll.

I first made this version in the summer. It was warm, the sun was shining and my parents came over to sit on our new little patio. We had these and fresh lemonade made with Amalfi lemons. Bliss.

Now when it feels like it's been raining forever, sitting in the sun seems a faint memory. But these are just as delicious on a dark afternoon in December as they were that day.

Ingredients:

350g sausagemeat
3 tsp harissa paste
10 kalamata olives, halved

Half a small onion finely chopped

375g of pre-rolled puff pastry
1 beaten egg
3 tbsp sesame seeds

How to make it:

1. Pre-heat the oven to 180c/Gas 4.

2. Take the pastry out of the fridge about 20mins before you start (unless your kitchen is very hot in which case leave it in there a bit longer).

3. Mix the Harissa paste, olives and onion into the sausagemeat. If you can face it, use your hands to get a better mix but be prepared for looking like an extra from a horror film.

4. Roll out the pastry and cut down the centre to give you two long strips. Place the strips onto a large baking tray with the long edges at top and bottom.

5. Use a teaspoon to add a channel of the sausage mixture along the centre of each strip. Don't be tempted to overfill or you'll need to stretch the pastry too much to cover it.

6. Brush the border of the pastry with the beaten egg.

7. Lift the pastry edge furthest away from you over to cover the sausage. It helps to roll the sausage over slightly to make sure the edges meet neatly.

8. Press down the edges really well, either with your fingers or a fork. If you don't makes sure it's all well sealed, the filling will leak or the pastry will open when it puffs up.

9. Do the same with the second roll and brush both with the beaten egg. Sprinkle liberally with the sesame seeds.

10. Bake for about 25mins until the pastry is golden.

11. Leave to cool for about 10mins then cut into individual rolls using a bread knife (or other knife with a serrated edge).

There are lots of things I think it's worth making from scratch - I'd never dream of using a pre-made curry paste for example. But the whole reason to make something from scratch is that it tastes better than you can buy ready made.

By that rule, there are definitely some things it's not worth faffing about with because the end result doesn't warrant the effort. On that list I include croissants, samosas, doughnuts - and pastry.

I can make pastry but it really doesn't seem worth it when ready made is so damn good.

Ingredients:
Pack of 6 fat sausages
1 large red onion, cut into thin wedges
1 red eating apple, thinly sliced
A small handful of sage leaves
4 tsp rapeseed oil
Pack ready-rolled puff pastry
2 tbsp wholegrain mustard


How to make it:

1. Heat the oven to 200C/gas 6.

2. Cut the sausages into large chunks with a sharp pair of scissors.

3. Put the onion, apple and sage into a bowl, drizzle over the oil and toss well.

4. Unroll the pastry directly onto a large, flat baking sheet. With a sharp knife, score a border inside the pastry, about a thumbwidth from the edge.

5. Spread the mustard over the pastry, keeping within the border, then scatter over the sausage chunks and onion mix.

6. Season to taste, then bake for 20 mins, until the sausage is cooked through, the onion and apple are starting to turn golden and the pastry edges are well puffed.

Recipe thanks to Good Food.

What to have for Saturday lunch is a constant trial in our house.


It always needs a trip to the shops and just trying to decide what to have is too much thinking for a weekend - something delicious but not too filling.  Something fresh but not too time consuming to make. I've made the mistake before  of thinking 'mmm corn beef hash' then finding myself cooking for eternity and  surrounded by washing up. 

Not today though, Dave made us delicious bruschetta.
 
 
How to make it:

1. Take two baking sheets, line one with greaseproof paper and lay thin rashers  of pancetta on it. Cover with another layer of greaseproof and put another baking sheet on top to keep it pressed down.

2. Put in a pre-heated oven at 180 C or gas mark 4 for 10 mins, then remove and let it cool slightly as it will crisp as it cools.

3. Slice some bread and toast lightly on both sides.

4.Toss some rocket and watercress with a drizzle of balsamic and a splash of
lemon juice.

5.Rub the toast with garlic and drizzle with a little oil (optional).

6.Tear some fresh buffalo mozzarella and place on the bread. 

Layer liberally with the leaves and place the strips of bacon on the top.




Recipe thanks to my clever husband.