SERVES 1

INGREDIENTS

1⁄2 baguette

2 leaves cos lettuce

60g pulled chicken

TARRAGON MAYO

2 egg yolks

500ml canola oil

1 tsp dijon mustard

1 tbsp white wine vinegar

2 tsp tarragon

salt and pepper to taste

METHOD

TO MAKE TARRAGON MAYO:

Whisk the egg yolks in a bowl then add mustard and whisk together. Gradually and slowly add half
of the oil whisking continuously for around 3 to 5 minutes, or until thickened. Whisk in the vinegar to loosen the mixture and give it a paler colour. Gradually add the remaining oil, whisking continuously. Place in a sterilised jar and store in the fridge for up to a week.

TO ASSEMBLE:

Slice the baguette length ways (but not the whole way through) and place in an oven or sandwich press to lightly toast. Mix through 40ml of tarragon mayo with the pulled chicken. Once the baguette is toasted, smear extra tarragon mayo on both sides, add lettuce then fill with the tarragon mixed chicken. Place a skewer through the middle to hold and enjoy!