When it comes to sangas, everyone needs a bit of lovin’ filling! Just ask the queen of the school lunches herself, Kate Berry a.k.a. Lunch Lady. Her blog is a treasure trove of yummy recipes and beautiful photography – it’s even inspired a new magazine! Here, she shares some of her favourite sandwich fillings that the kids are guaranteed to gobble up. Check them out below!
THE CURRIED EGG IS NOT DEAD
4 boiled eggs
4 teaspoons natural yoghurt
1/4 tablespoons curry powder
2 handfuls of coriander
Salt and pepper, to taste
1. Chop up boiled eggs into big chunks.
2. Stir curry and yoghurt together then fold through coriander.
3. Mix the eggs through the yoghurt mixture.
4. Season with salt and pepper.
Don’t bother adding stuff to this already ace sandwich filler. You have all you need right here.
PLEASE SIR, I WANT SOME SLAW
½ small red cabbage, shredded
2 medium carrots, grated
1 fennel bulb, finely sliced
2 spring onions, finely sliced
Juice of 1 lemon
¼ cup mayonnaise
1. Pop all the veggies in a bowl, and toss together well.
2. Pour in the mayonnaise, lemon and stir through until the veggies are fully coated.
Stick the slaw in a crusty roll with some smoked ham and a big slab of cheese.
PESTO IS THE BESTO
2 cups basil, or whatever leafy green you have plenty of
1 cup parmesan, or whatever hard cheese you like
2 garlic cloves
Handful of walnuts, or whatever nut or seed you like
These quantities are a real guide as some people like more garlic, less garlic, more cheese. So add and subtract to suit your taste.
1. Pop everything in a food processor and blend.
2. Slowly add the olive oil until you have a paste that still has a little texture but is spreadable.
3. Check the flavours and if you’d like a little more of something, put it in and and mix again.
4. Pop in a jar and store in the fridge.
Boring sandwich? Add pesto!
1 chicken breast
2 cups of chicken stock
¾ cup natural yogurt
1 teaspoon grated lemon zest
4 teaspoons fresh lemon juice
1 bay leaf
1 sprig of thyme
1 tbsp chopped tarragon
1 tbsp chopped parsley
Salt and pepper
1. Put chicken stock, thyme and bay leaf in a saucepan and bring to the boil.
2. Lower the heat and pop your chicken breast in, cover the saucepan and let simmer for 15 minutes, or until just cooked.
3. Turn off the heat and leave the chicken to sit for 5 minutes.
4. Take the chicken out and let cool.
5. Once cooled, shred the chicken with a fork.
6. In a small bowl mix the yoghurt, lemon zest and juice, tarragon, and parsley.
7. Put your chicken in with the yoghurt mixture and stir until combined.
8. Season with salt and pepper.
Add crispy lettuce with the chook to add some crunch to your sanga.