Fruit sando

While the egg sando may be the most famous konbini (convenience store) sandwich, the fruit sando may be the next big thing. Fruit sandos showcase the best fruit of the season, encased in a light whipped cream and slices of soft shokupan (Japanese milk loaf ). A way to accentuate the fruit flavour is by stuffing the bread slices with jam.

15 MINUTES + CHILLING | SERVES 2 | EASY

strawberry jam 2 tbsp shokupan or soft white bread 4 thin slices mascarpone 60g

whipping cream 60ml

caster sugar 20g

strawberries 5, hulled

1 Spread the jam over two slices of the bread, leaving a 1cm border. Put the other slices on top to make two sandwiches.

2 Using the blunt back of a knife, carefully press firmly just inside the crust, as if you were cutting off the crusts, to press together and seal the two bread slices, encasing the jam. Cut off the crusts, just beyond where you sealed (if the bread isn’t sealed properly, you can pinch it closed with your fingers). Beat the mascarpone to soften it.

3 In a bowl or stand mixer, whisk the cream and sugar to soft peaks, then add the mascarpone and whisk to firm peaks.

4 Lay one of the strawberry sandwiches on a large square of baking paper, then spread with a layer of the cream. Put three whole strawberries on the cream in a diagonal line, and a couple in the empty spaces. Use the remaining cream to fill in the gaps between the strawberries and cover everything in cream. Put the other strawberry sandwich on top and wrap tightly. Use a marker to draw where you’ve placed the line of strawberries. Chill for at least 3 hours or overnight.

5 Keeping the wrap on, cut along the line through the sandwich to divide into two. Remove the wrap and serve.

PER SERVING 451 kcals | fat 26.4G saturates 16.6G | carbs 45.6G | sugars 25.2G fibre 2.4G | protein 6.6G | salt 0.6G