Spiced fish and herby broad beans: Yotam Ottolenghi’s

Controversial, maybe, but these sandwich fillings dial up the taste factor and fit pretty well in a soft white roll

If I was forced to choose, I’d say I’m a butter, cheese and pickles man. I love mine open and I tend to go for sourdough, even if that does induce eye-rolls from many. I’m talking, of course, about sandwiches, a subject on which everyone has wonderfully strong opinions. What bread to use? Cut it on the diagonal or straight down the middle? Is it OK for anyone over the age of seven to cut off the crusts? And that’s before you even start discussing what’s going inside. Slices of tomato: sublime or soggy? A handful of crisps: critical or criminal? A lettuce leaf or two: lovely or limp? Fish finger sandwiches: right or wrong? Such seemingly innocent questions, yet ones that incite such firm feelings. (My reply to that last question, incidentally, is revealed by today’s first recipe, which takes the concept, dials it up and feels pretty strongly about the presence of a soft white roll.)