HIGH IN FIBRE

Hay: not your usual store-cupboard ingredient, sure, but engage in a little chemistry and it makes for a smokin’ taste. This high-fibre open sarnie will fill you up for hours

INGREDIENTS 3-4 new potatoes • handful of hay (the kind you’ll find in a pet store – no, really) • 1 tsp butter • 1 slice of dark rye bread • handful of curly kale • 3 tsp mayo • 1cm horseradish root, grated • 2 rings of red onion • a few ready salted crisps • salt and pepper

METHOD 1. Boil the potatoes until tender, then remove their skins and allow to cool before slicing. 2. Now it’s time to go all Heston. Pop the hay in a frying pan, light with a match and let it burn down a little, then cover with another pan and allow it to smoulder for that allimportant smoky flavour. 3. Butter the bread and make a bed of curly kale on top. 4. Cover the potatoes in the ashy hay and place on top of the kale. Then mix the mayo with the horseradish and dollop it over the potato. 5. Garnish with a few crisps for the crucial crunch factor, finish with the red onion rings and season. Smokin’.