PROTEIN PACKED

Not all chicken sarnies are made equal. This one has a healthy protein-carb-fat ratio and tastes delicious. Pile it high and devour post-saturday morning run

INGREDIENTS

250g beech mushrooms • 250g chestnut mushrooms • 100ml apple cider vinegar • 100ml olive oil • 100ml water • 5 peppercorns •2 bay leaves • handful of sage • salt and pepper • 2 tbsp peas • 1 chicken breast • 1 tsp crème fraîche • 1 tsp mayo • ½ tsp mustard • 1 tsp butter • 1 slice of dark rye bread • handful of rocket • ½ avocado, sliced • juice of ¼ lime • a few chives

METHOD

1. Quarter the mushrooms and fry until golden, then add the vinegar, oil, water, peppercorns, bay leaves, sage and a pinch of salt and simmer until tender. Allow to cool, then put in a glass

jar, ensuring that the liquid covers the mushrooms. Store in the fridge – you won’t run out of pickled mushrooms any time soon.

2. Put the peas in one pan and the chicken in another, cover both with boiling water and cook. The peas will take around 3 mins, the chicken about 25. Once it’s cooked, remove and shred.

3. Combine the chicken, peas and some of the mushrooms with the crème fraîche, mayo and mustard – you want a nice, thick, creamy mixture.

4. Butter the bread and top with the rocket, avocado and a squeeze of lime. Add the chicken salad on top.

5. Garnish with more pickled mushrooms and chives, then season. Now, get involved.