River Cottage

This vegetarian sandwich recipe from River Cottage is packed with a real punch

Makes 2

• Seeded wholemeal loaf
• 2 golf ball-sized beetroot, cooked until al dente and thinly sliced
• 1 tbsp crème fraiche
• 1 tbsp mayonnaise
• 1 tsp English mustard, or more to taste
• 4-5 radish, very thinly sliced
• Salt and freshly ground black pepper
• Radish leaves

1. Butter four slices of bread and top two with sliced beetroot. Mix the crème fraiche with the mayonnaise, mustard and radishes and season with salt and pepper.

2. Add a generous spoonful of the radish mix to the sandwich, top with radish leaves and finish with a slice of bread. Slice in half and serve.