For something that was invented in Britain, we do the humble sandwich little justice these days. Limp lettuce, processed cheese, unidentifiable meat, slapped between slices of pappy white bread – that’s the sad norm, and I’ll tell you what, it’s a bloody disgrace.

For me, a sandwich is far more than a quick fix. It conjures up images of lazy days on the beach, picnics in the countryside, lounging on the lawn watching cricket, relaxing pub lunches with a pint of beer.

It’s something to be made with care and passion, and should always start with proper, freshly made bread, cut into thick slices and spread with creamy butter, and be filled with a hand-picked selection of goodies to be savoured with every bite.

It was National Sandwich Week earlier this month, which got me thinking that it’s about time we reminded ourselves of our great sandwich-making tradition. With all the magnificent cheeses, cured meats, smoked fish, chutneys and pickles (and bread, if you hunt for it) we have to hand nowadays, we have no excuses.

Here are a few of my favourite fillings, guaranteed to make you the envy of the picnic table. Although some of the recipes are for an open sandwich, there’s no reason why you can’t top it with a second slice of bread to make it easier to eat on the go. So, there’s absolutely no excuse not to make the effort now.

Recipes

Coronation chicken with Alphonso mango

Grilled asparagus and hollandaise

York ham with Wensleydale and piccalilli

Pumpernickel with smoked eel, bacon crisps and mustard mayonnaise

Toasted smoked mackerel and horseradish sandwich with watercress and apple salad

Stichelton with fresh raspberry jam

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