In Chef's Table

It’s two recipes for the price of one this month, as Exec Head Chef, Chris Spencer celebrates the great British butty for British Sandwich Week (14th to 20th May) and gets the coals on for National BBQ week (29th May to 4 June).

So, why not try your hand at Chris’s delicious roast vegetable flatbread or his take on a classic club sandwich, one of the favourites on our menu.

Roast Vegetable Flatbread

The English BBQ has come a long way over the last few years with people becoming much more adventurous than simply throwing on a standard burger or sausage. Here’s a great recipe for a tasty, healthy BBQ dish than can be used as a main meal or side dish as an alternative to salad.

Flatbreads are so easy to make and can be used for dips and sandwiches. Once they are mastered you can add your own flavours and create your own simple toppings – everyone will love them.


  • 250g self-raising flour
  • 1 x teaspoon baking powder
  • 3 x sundried tomatoes, finely chopped
  • 3 x tablespoons of olive oil
  • 175g natural yogurt
  • ½ teaspoon salt

Combine all ingredients and knead for 5 minutes. Leave to rest for half an hour then form into 4 balls and roll out to quite thin flatbreads. Cook on a grill over a hot BBQ for about a minute each side.

Roasted vegetables

Use a selection of your favourite vegetables or whatever is in season. I used the following –

  • 1 x red pepper
  • 1 x courgette
  • 1 x aubergine
  • Cherry tomatoes on the vine
  • 1 x red onion
  • 4 x spring onions
  • 2 x cooked beetroot
  • ½ cucumber – peeled and seeded, cut into batons

Toss all in good olive oil with salt, pepper and some fresh chopped rosemary. Grill over a hot BBQ and place on the flatbread. Break over some feta cheese, chopped parsley and mint.

Classic Club Sandwich

Our version of the classic Club Sandwich – goes perfectly with a handful of fries and a best on your favourite ale!

3 x slices toasted bread – whichever is your favourite

Top layer

  • lemon mayonnaise
  • sliced tomato
  • salad leaves
  • 3 x thin slices red onion
  • ½ a ripe avocado

Bottom Layer

  • lemon mayonnaise
  • 2 x rashers of cooked smoked streaky bacon
  • cooked chicken – you can use any chicken but the best is a mix of dark and white meat from a roasted chicken
    a great way to use up leftovers from a Sunday roast.
  • 2 thin slices of mature cheddar

Heat the chicken and bacon and melt the cheddar over the top before building the sandwich for the best results.

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