Two Picnic Sandwich Fillings

  • 4 servings
  • 10 mins to prepare
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  • No Chicken Coronation Filling
  • 1x 396g pack of firm tofu
  • 1 tbsp olive oil
  • 50g mango chutney
  • 100g crème fraîche
  • 25g sultanas
  • 1/2 lime, juice only
  • 1 tbsp mild curry powder
  • 1 tbsp coriander, chopped
  • To Serve
  • 4 ciabatta rolls (or rolls of your choice)
  • 10g flaked almonds, toasted
  • Corinader leaves
  • 1 bag mixed salad
  • Crayfish with Peppercorn & Tarragon Mayo Filling
  • 2 tsp pink peppercorns
  • 75g mayonnaise
  • 1 tbsp tarragon, chopped
  • 200g crayfish tails
  • Salt and pepper
  • To serve
  • 4 ciabatta rolls (or rolls of your choice
  • 2 avocados, sliced
  • Extra pink peppercorns to garnish
  • 1 bag mixed salad


No-Chicken Coronation Filling

  1. Drain any liquid from the tofu block and dry using kitchen roll. Slice the block in half and cut strips approximately 5cm long and 1cm thick.
  2. Heat one tablespoon of olive oil in a non-stick frying pan and brown the tofu strips on all sides in batches. Remove and set to one side to cool.
  3. To make the Coronation sauce, place the remaining ingredients into a bowl and mix to combine. Season to taste. Add the browned tofu strips and mix lightly to coat.
  4. To serve, slice each roll in half. Add a dollop of Coronation tofu and garnish with toasted flaked almonds, coriander leaves and a handful of mixed salad.

Chef’s Tip

This Coronation sauce is a great base recipe. Add to torn cooked chicken for a classic sandwich filling. This sauce pairs well with sliced hard boiled egg for a twist on an egg mayo sandwich. In the winter months it makes a great topping for jacket potatoes.

Crayfish with Peppercorn & Tarragon Mayo Filling

  1. Crush the pink peppercorns using a pestle and mortar. Place the crushed
    pink peppercorns, mayonnaise and tarragon into a bowl. Mix well.
  2. Add the crayfish tails and season to taste with salt and pepper.
  3. To serve, slice each ciabatta roll in half and toast on a griddle for 1 minute.
  4. Place a handful of mixed salad on each roll followed by a dollop of the crayfish mix and top with the sliced avocado.
  5. Garnish with extra crushed pink peppercorns.

Chef’s Tip

The pink peppercorn and tarragon mayo is the perfect seafood accompaniment. Add it to a seafood platter or as a dipping sauce for king prawns. Swap the crayfish in this recipe for crab or prawns for a change.