andwiches are an easy lunchtime favourite, but they don’t have to be boring. Good bread is key (go for something soft such as a country or farmhouse loaf), as is using the best-quality, seasonal produce you can – then have some fun. Everyone has stuck crisps in a sandwich at some point in their lives, but bacon-flavoured Frazzles are my favourite; they really add texture to a chicken, lettuce and tomato sandwich. Or spice up a fish-finger sandwich with curry powder and Bombay mix. Curried fish finger sandwich The Bombay mix brings an unexpected spicy crunch that takes this sandwich to the next level. Prep 5 min Cook 15 min Makes 2 8 fish fingers 100g Greek yoghurt Juice of 1 lime 1 tbsp curry powder Salt 2 tbsp mango chutney 4slices farmhouse loaf 1 granny smith apple, cored and finely sliced 1 cos lettuce 100g Bombay mix Cook the fish fingers according to the packet instructions. Mix the yoghurt, lime juice, curry powder and season with salt. Spread half the mango chutney on one slice of bread, spread half the yoghurt on another slice, then put half the fish fingers, apple, lettuce and Bombay mix on top. Put the lid on. Repeat with the remaining ingredients to make a second sandwich, and enjoy. Shredded herb chicken, Frazzles, blue cheese, lettuce and tomato sandwich Prep 10 min Cook 35 min Makes 2 4 boneless chicken thighs (or leftover roast chicken) Salt and black pepper Olive oil 10 mint leaves, chopped 15 coriander leaves, chopped ½ bunch chives, chopped 10 parsley leaves, chopped 100g soured cream 200g blue cheese 1 x 18g pack bacon Frazzles 4 thick slices farmhouse loaf 1 baby gem lettuce, leaves separated 1 beef tomato, sliced Heat the oven to 220C (200C fan)/425F/gas 7, season the chicken with salt, pepper and olive oil, and roast for 25-30 minutes, until cooked through (ditch this step if using leftover chicken). Remove and leave to cool. Once the chicken is cooled, shred the meat with a knife into a bowl and add the chopped herbs. Blend the soured cream and blue cheese, and set aside. Smash the Frazzles by piercing the packet with the tip of a knife, then punching it a few times. Cover two slices of bread with the chicken filling, blue cheese mix, Frazzles, lettuce and tomato, put the remaining slices of bread on top, and chow down. James Cochran is chef-founder of 12:51, London N1.