Poach the chicken or turkey breasts in 2 litres of simmering water for 10 – 15 minutes. Remove from water and strain. When cool, cut into pieces and pulse in the food processor until roughly chopped.
Place chicken in a bowl with remaining ingredients.
Combine well and season to taste.
Lightly spread the butter over each slice of bread.  Spoon mixture onto buttered side and top with another.  Remove crusts and wrap in plastic wrap.  Refrigerate until ready to use. Cut just before serving.

Tip: For extra flavour, poach the chicken in 1.75 litres water combined with 250ml dry white wine, a bouquet garni and six whole black peppercorns.  You can also add a small bulb of finely diced fennel and the leaves from a bunch of chervil (roughly chopped) to the sandwich filling, if liked. Chopped fresh pistachios are also a nice addition.

Remove the skin from the chicken and shred the meat. Set aside.
Place the lettuce, mint, bean sprouts, carrot and coriander leaves (if using) in a bowl.  Add the cold shredded chicken and toss well to combine.

Dip a rice-paper wrapped in warm water.  When it has softened (a few seconds) remove from water and place on a board.  Put some of the cabbage and chicken filling in the centre and warp into a neat package.  Repeat with remaining wrappers and filling.  Serve with dipping sauce (double the quantities if necessary).

Combine the chicken, mayonnaise and herbs in a bowl. Mix well to combine and season to taste. Butter the bread, trim the crusts. Spread the filling over six slices, press down a buttered slice and cut into quarters.

To make the mayonnaise: place 2 egg yolks, 1 tsp lemon juice or white wine vinegar, 1 tsp Dijon mustard and a pinch of salt in a blender. Blend for a few seconds. With motor running, slowly drizzle in 250ml (1 cup) virgin olive oil (or a mixture of olive oil and vegetable oil). When all the oil has been incorporated, add 1 tbsp hot water, 1 tsp lemon juice or white wine vinegar and 1 tsp Dijon mustard. Season with salt and pepper.

Tip: shredded rocket leaves or watercress would make a good peppery addition to these sandwiches. A pinch of hot paprika or cayenne will also add a little spice.

“Everyone loves these sandwiches. We made them for my daughters christening. My cousin was standing in front of them on the day, one in each hand, ‘Hey Claude, have you tasted these sandwiches? They’re wicked’. Yes Arnham, I made them. Thanks! I want to give them a 5 star rating.”

Thanks, Claudine

Serves 4 – 6
Bring a saucepan of water to the boil and add two of the celery stalks, the eschalot,  a couple of slices of fresh ginger and the peppercorns.  When the stock is boiling, add the chicken breasts and return to the boil. Simmer for five minutes, skimming off any scum that comes to the top. Remove from heat and cover with a lid. Leave to stand for 20 minutes, then remove from water and allow to cool.  This will give you juicy perfectly cooked chicken.
Make the dressing: in a small bowl, mix together the soy sauce, rice wine vinegar, garlic, chillies, green onions,  sugar and salt. Grate the remaining ginger and add to the dressing. Leave to stand to combine the flavours.
Cut remaining celery into thin slices, re-stack and cut into thin matchsticks then toss together with the sesame oil and cooked drained noodles. When chicken is cool, pull apart into shreds about 3cm long and 1cm wide. Mix chicken with noodles and celery, add the dressing and leave to stand five minutes.
Meanwhile, dry roast the sesame seeds in a frying pan tossing over medium heat until they turn golden brown. Tear the coriander leaves into the salad, sprinkle over the sesame seeds, toss well to combine and serve immediately.

Heat the oil in a large heavy bottomed pan.  Add the top of the coconut milk (from both tins) and simmer for five minutes.  Add the red curry paste and simmer another five minutes, stirring frequently.
Add the remaining coconut milk to the pan, bring to simmering point, then add the chicken.  Let simmer 5 – 10 minutes.
Add the chicken stock and pumpkin and bring back to simmering point.  Add the Thai fish sauce, sugar, salt to taste, kaffir lime leaves, lemongrass, pea eggplants and chillies and leave to simmer very gently until chicken and pumpkin are cooked, about 20 minutes.  Be careful not to overcook. It should taste hot, sour and sweet.
Can be garnished with red chillies.  Excellent served with steamed jasmine rice.

Tip: for a spicier dish, don’t remove the seeds from the chillies.