A Modern Way to Eat: Over 200 satisfying, everyday vegetarian recipes

MAKES 4 SANDWICHES

6 organic or free-range eggs

6 cornichons or 2 large gherkins, chopped up small

2 tablespoons little capers in brine, or big ones chopped up

2 tablespoons Greek yoghurt

1 teaspoon good Dijon mustard

grated zest and juice of ½ an unwaxed lemon

a few sprigs of fresh dill, chopped

a few sprigs of fresh parsley, chopped

optional: 1 stick of celery, chopped up small

sea salt and freshly ground black pepper

8 slices of good bread (I like seeded stuff)

First put the eggs into a pan, cover with cold water and bring to the boil. Once the water is boiling, set the timer for 6 minutes (you may need a touch longer for large eggs).

Once the eggs have had 6 minutes, drain them and put them under running cold water until they have cooled a little. Then leave them in a bowl of cold water until they are cool enough to peel.

Put the rest of the ingredients apart from the bread into a bowl and mix together. Once the eggs are cool, peel and roughly chop them and add them to the bowl. Taste and adjust the seasoning, adding more salt, pepper or lemon as needed. If your bread is super-fresh there’s no need to toast it, but if it’s a little firm, pop it into the toaster. Pile the eggs on to 4 of the pieces of toast and top with the other 4 pieces.

I sometimes add a handful of seasonal salad leaves too – pea shoots, watercress and rocket all work well.

Killer smoked tofu club sandwich

John thinks this might be the best thing I have ever made. It’s basically an assembly job, putting a few good things between two slices of bread, as a sandwich should be.

MAKES 2 HEALTHY SANDWICHES

100g smoked tofu, cut into 6 slices

1 tablespoon chipotle paste

1 tablespoon mayonnaise or vegan mayonnaise

juice of ½ a lime

sea salt and freshly ground black pepper

4 slices of good bread (I use sourdough or a seeded bread)

½ an avocado, roughly mashed

1 little gem lettuce, shredded

8 sun-blushed tomatoes

Heat a non-stick frying pan on a medium heat, then add the tofu slices and warm them on both sides.

Put the chipotle paste, mayonnaise and lime juice into a bowl, season with a little salt and pepper if needed, and mix well.

Toast your bread, and get everything on your board ready to assemble your sandwich.

Spread 2 slices of the toast with the chipotle sauce and the other 2 slices with the mashed avocado. Top the avocado with the tofu, lettuce and tomatoes. Pop the chipotle-laden slices on top, cut in half and eat immediately.

QUICK SANDWICH IDEAS

Sandwiches are one of my favourite things. Something great happens when the right combination of fillings is sandwiched between 2 slices of bread. These are modern, veg-packed sandwiches. I use good bread – sourdough, rye, seeded or even millet.

HUMMUS

SLICED TOMATO

SUN-DRIED TOMATOES

HUMMUS

BLACK OLIVES

HARISSA

TOASTED SEEDS

VEG FULL

SPROUTS

GRATED CARROT

SPINACH

MASHED AVOCADO

CHERRY TOMATOES

PESTO

FALAFEL

FALAFEL