Introduction from Lena Dunham:
“I’m a hopeless cook and have no relationship whatsoever with my kitchen apart from pigging out in there. But I can make a sandwich, kind of. This one’s delicious, full of protein and even I can do it. Nigella’s one of my favourite living persons. I emailed her and she’s so nice. She said, ‘If you ever need a mum in England, you can come over.’ I was like, ‘I can’t believe I’m emailing with Nigella.’ I saw her shoot when she was guest editor of Stylist, with the salted caramel, and it was f**king incredible. Team Nigella!”
Ingredients (serves 1)
- 2 slices from a white bloomer loaf
- 1 tsp or dash of groundnut oil, or any flavourless oil
- 4 rashers of American-style thin bacon
- 2 tbsps Farrington’s Mellow Yellow mayonnaise
- 1 tsp English mustard
- Slices cooked turkey breast
- Sprinkling of sea salt flakes
- 1 tsp mango chutney
- 2 leaves torn from a head of radicchio
Step 1: Cut two generous slices of bread – cut the bloomer on the diagonal to get a bigger surface area to work with.
Step 2: Heat a frying pan with the oil and fry the bacon until crisp. Transfer to a kitchen-towel-lined plate to absorb any excess oil. In the meantime, lightly toast the bread (you want some colour, but no crunch).
Step 3: Measure out the mayonnaise in a bowl and then whisk in the mustard. Taste to see if you want to make it more fiery and, if so, add more mustard.
Step 4: Spread one of the slices of bread with half the mustard mayo and start to load with your filling.
Step 5: Arrange two rashers of bacon and then your turkey slices. Sprinkle over a little salt before smearing the meat with mango chutney.
Step 6: Add the radicchio, then the rest of the bacon. Spread the second piece of toasted bread with the remaining mustard mayo and place on top of the sandwich.
Step 7: Cut in half, pressing down with a firm hand so the sandwich stays together while eating.