Kickstart your morning with this hearty frittata wrap developed with nutritionist to the Red Roses, Aimee Ellen O’Keeffe. Packed with carbs and a source of protein designed to keep you energised and satisfied. Each serving provides 524 kcal, 24g protein, 51g carbohydrate (of which 7.2g sugars), 26.1g fat (of which 5.5g saturates), 6g fibre and 1.84g salt.
Bread dipped in egg and fried is a winner any which way, and this is a little bit different from its sweet counterparts. This is a great one to have in the freezer, for those days when you don’t have time to think about what to make for lunch. You can just pop them in the oven to reheat while you’re getting on with other things.
Step aside pulled pork, here’s a crispy alternative. This air fryer pork steak sandwich is just as great in a bun and ready in no time at all.
This is a speciality of Nice and is filled with Niçoise salad ingredients. A great way to use up slightly stale bread, the recipe contains tuna and anchovies but if you are vegetarian, you could substitute with cheese (such as mozzarella or slices of goats’ cheese) or roasted peppers, aubergines, courgettes and mushrooms. Make this a day ahead and keep weighted down in the fridge so all the juices seep into the bread.
The scampi po’ boy is far from the authentic, fresh fried shrimp sandwich you get in New Orleans. However, it is still genius. Packed in a roll with crunchy celeriac remoulade and plenty of hot sauce, this is a grown-up version of the fish finger sandwich.
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