- 50g watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 100ml crème fraîche
- ½ lime
The same shape, but smaller than…
- 6 rashers unsmoked back bacon, or 8 rashers streaky
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 300g leftover roast chicken or chicken breasts poached in a little stock
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 4 small baguettes or 1 large baguette, divided into 4
Grab a large handful of the watercress, roughly snap off the large stalks, then put into a mini blender or food processor (or use a hand blender) with the crème fraîche and a good squeeze of lime juice. Whizz until the watercress is finely chopped, then season with pepper and chill until ready to assemble.
Fry the bacon (in batches if necessary) on a medium heat for 8-10 mins, turning, until golden and crispy. Meanwhile, shred or slice the chicken.
Split the baguettes in half lengthways and brush the insides with the juices from the bacon pan, then pile the chicken and bacon inside. Top with a handful of watercress, then finally add a good spoon of the watercress crème fraîche before you tuck in.